RECIPE: Bruschetta with tofu ricotta and blistered tomatoes

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

INGREDIENTS

Tofu ricotta

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

Tomato bruschetta

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

METHOD

Tofu ricotta

Place all ingredients in a small food processor. Process until it reaches a smooth, ricotta consistency. Refrigerate while you prepare the tomatoes.

Blistered 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.

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This recipe can also be found on my Italian Christmas menu here -

where you will find other delectable recipes, such as, Gnocchi alla Sorrentina.