Print Recipe Aubergine and mint bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 1 baguette or ciabatta, sliced 1cm thick 2 aubergines, thinly sliced 60ml (¼ cup) olive/avocado oil 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) fresh mint, finely chopped 1 garlic clove, finely chopped Maldon salt and freshly ground black pepper, to
This smoky vegetable bruschetta with chilli dish is an absolutely brilliant way to kick off a barbecue. Just make sure you arrange your coals so that there’s a high,…
This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!