Bruschetta is a classic starter to any Italian meal, but this recipe goes a step further with its creamy tofu ricotta layer. Sprinkle over a few fennel seeds and you have a unique flavour journey. Don’t forget to finish with a generous drizzle of extra virgin olive oil. You can also use the ricotta recipe for a multitude of Italian dishes.
SERVES 4 STARTERS | 15 MINUTES
250g extra firm tofu
¼ cup soy milk
3 tablespoons sunflower oil (or any neutral flavoured oil)
½ teaspoon salt
2 teaspoons vinegar or lemon juice
½ tsp garlic powder or ½ garlic clove, crushed
2 tablespoons extra virgin olive oil + extra for drizzling
2 garlic cloves
250g cherry or grape tomatoes
cracked black pepper
½ teaspoon salt
Small loaf of crusty bread, such as ciabatta
1-2 teaspoons fennel seeds
Place all ingredients in a small food processor. Process until it reaches a smooth, ricotta consistency. Refrigerate while you prepare the tomatoes.
Heat the olive oil in a frypan and add the tomatoes. Fry the tomatoes for 3-5 minutes until they soften and blister. Add the salt and cracked pepper.
Slice and lightly toast the bread. Cut the garlic cloves in half. Rub the cut side of the garlic clove over the surface of the bread slices. This will infuse a garlic flavour without being too overpowering.
Generously spread the tofu ricotta over the toast. Pile the tomatoes evenly on top and garnish with a sprinkling of fennel seeds. Serve with a drizzle of oil and cracked black pepper. If you'd like to go the extra mile, drizzle with fennel-infused oil. Oooh yes.
This recipe can also be found on my Italian Christmas menu here -
where you will find other delectable recipes, such as, Gnocchi alla Sorrentina.