A boozy take on the simple bruschetta. The cherry tomatoes are marinaded in a balsamic vinegar and vodka to give it that added depth of flavour, and finally drizzled with olive oil.
Bloody Mary Bruschetta
- 180 g Cherry tomatoes
- 2 Spring onions
- 1 tsp Balsamic vinegar
- 15 ml Vodka
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp Olive oil
- 1 Baguette
- Finely slice the cherry tomatoes and spring onions. Combine in a bowl with the balsamic vinegar and vodka. Season with salt and pepperand leave aside for 10 minutes for the flavours to develop.
- Meanwhile, slice the baguette on a slight angle into 1 inch pieces.
- Heat a griddle pan on a high heat. Drizzle olive oil over the sliced baguette and place on the hot griddle pan. Cook for a couple of minutes on each side or until they are golden brown and toasted.
- Top the bruschetta with the marinated tomatoes and drizzle over olive oil before serving.
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