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Archive of BBC Food Recipes

Tomato and chilli bruschetta with yoghurt

Prep time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Heat two tablespoons of the oil in a pan over a low heat and gently fry the onion and chopped garlic for 3-4 minutes, or until softened. Add the chilli and tomatoes and cook for a further 4-5 minutes, then stir in the basil.

  2. Heat a chargrill pan, drizzle the bread with the remaining oil and toast the bread for 2-3 minutes on each side, or until golden-brown and crisp all over. Rub the toasted bread with the whole garlic clove.

  3. To serve, arrange the toasted bread on a plate and spoon over the tomato mixture. Top each bruschetta with a dollop of yoghurt and serve immediately.

Ingredients

  • 4 tbsp olive oil
  • ¼ onion, chopped
  • 2 garlic cloves, one whole, one finely chopped
  • 1 red chilli, de-seeded and finely chopped
  • 200g/7oz canned tomatoes, drained
  • handful fresh basil leaves, torn
  • 2 slices French bread
  • 2 tbsp Greek-style yoghurt

Shopping List

Tomato and chilli bruschetta with yoghurt

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other


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