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Bloody Mary bruschetta
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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.
Typical values per serving:
per serving | 1 of your f-a-day | low in fat
This recipe was first published in July 2015.