Bloody Mary Bruschetta
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.
Course Appetizer
Cuisine Italian
- 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.
Keyword bloody mary, bruschetta, plant based, tomato sauce, vegan, vodka