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    Bloody Mary bruschetta

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    Bloody Mary bruschetta

    Inspired by the classic cocktail, vodka-soused tomatoes make a tasty twist on this simple brunch recipe

    • Preparation time: 20 minutes + marinating
    • Cooking time: 5 minutes
    • Total time: 25 minutes + marinating

    Serves: 4


    4 tbsp vodka
    1 tbsp Worcestershire sauce
    ½ tsp Tabasco
    1 tsp celery salt, plus extra to serve
    ½ tsp caster sugar
    700g tomatoes, coarsely chopped, seeds removed
    1 stick celery, finely diced
    1 shallot, finely chopped
    ½ ciabatta loaf, cut into 12 thin slices
    Extra virgin olive oil, for drizzling


    1. Combine the vodka, Worcestershire sauce, Tabasco, celery salt, sugar and some freshly ground black pepper in a large bowl. Add the tomatoes, celery and shallot to the bowl and mix to combine. Set aside to marinate for 15 minutes at room temperature.

    2. Meanwhile, preheat a griddle over a high heat. Lightly drizzle the bread on both sides with oil. Cook for 1–2 minutes each side until toasted.

    3. Divide the tomato mixture among 4 tall glasses. Serve sprinkled with celery salt and black pepper, ready to spoon onto the toast.

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