Legend has it that tomato farmers in Italy would sit down and rub them onto pieces of bread as a snack whilst working the fields. Even the name bruschetta comes from “brusca” - a kind of brush used for grooming horses and cattle. See, bruschetta is a rustic bite that you can take to a whole other level with Group Executive Chef Yannick’s recipe. There are a few elements here, but we promise it is 100% worth your time! 

1) Tomato Vierge Sauce

40g sliced shallots

20g crushed garlic cloves

2g Olsson’s sea salt flakes

2g Bart Ingredients black peppercorn

5g sugar

1 sprig of fresh thyme

round tomato

METHOD

Wash, trip and cut tomato into 1cm dices. Combine all ingredients in a pan. Cook slowly for 2 hours, stirring from time to time. Tomatoes should be soft and tender.

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2) Tomato Confit

1x LOOYE JOYN tomato or any mid-size round tomato on the vine

small handful of diced shallots

1x crushed garlic clove

sea salt & black pepper to taste

sugar to taste

sprig of fresh thyme

about a cup of pomace olive oil

METHOD

Carefully wash the tomato and cut from the vine leaving the stem on. Combine all ingredients in a pan and poor oil over generously, making sure to submerge the tomatoes completely. Cook in oven at 145°C for 45 minutes. The tomato should be soft, and remain as whole tomato. Once cooked put on the side - serve warm. 

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4) Bruschetta Plating

1x slice of toasted sourdough

25g walnut pesto

80g tomato vierge

1 piece confit tomato (whole)

1 piece of burrata cheese (80g is ideal)

25g rocket leaves or lamb lettuce leaves

10ml sherry dressing

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METHOD

Toast the sourdough and spread the walnut pesto to cover entire slice. Add and spread the tomato vierge sauce. In a mixing bowl, toss some sherry dressing through the leaves and place on toast. Garnish with 1x tomato and 1x burrata. Crack fresh black pepper over the top and serve