Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Moroccan Bruschetta with Basil and Goat Cheese

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I know, I know Bruschetta is Italian, so why Moroccan Bruschetta? Well because I made this one with Moroccan bread. Moroccan bread is a flat circular loaf of white bread, with a golden crust on the outside and a yellowish fluffy interior, it is delicious, I love it! I think part of its secret lies in the semolina on its composition making its flavour quite unique. There’s a local shop near my house that sells it fresh every day, so I usually keep a loaf on my fridge for many uses: breakfasts, meals, it even serves as a base for pizza (opened into two halves)!

A couple of weekends ago, we were on lazy mode and haven’t planned anything for lunch, so we simply took two slices of this wonderful bread and decided to turn them into fabulous Bruschettas, with a little help from the basil plants I grow on my balcony, that I’m today sharing with you!

It is simple, quick, delicious and frugal. Ideal for a summer (vegetarian) lunch or a great appetiser all year round! Leave the cheese out of the equation and you’ll have a perfect vegan snack!

Moroccan Bruschetta with basil and Goat Cheese

  • Servings: 2
  • Time: 20 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 1 slice of Moroccan bred, opened into two halves
  • 2 ripe tomatoes, diced
  • 1/4 onion, cut into thin rings
  • salt to taste
  • fresh basil leaves
  • 4 slices of a good cured goat cheese (skip the cheese for the vegan option)
  • a dash of olive oil

Preparation

  1. Heat the oven to 200 ºC and cover an oven tray with a baking sheet.
  2. Place the bread slices over and add the tomato dices and onion rings evenly on each slice. Season with salt.
  3. Put in the basil leaves and cheese on top and sprinkle with a little olive oil.
  4. Heat in the oven until the cheese has partially melted and grilled.
  5. Enjoy!

 

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