Nothing better than a bit of bruschetta for a Sunday brunch…



Mozzarella, Pesto & Tomato Bruschetta

Sundays were made for bruschetta – all I did was use a slice each of a fabulous Pane Pugliese – available in Waitrose and lots of delis – toasted lightly on both sides then spread with a generous amount of a wonderful basil pesto – Pesto alla Genovese – or you could use one of your choice even a black or red pesto would be fine.

I sliced 4 San Marzano tomatoes in half and added them next. Then I sliced a ball of a good mozzarella and draped it over the tomatoes. Pop it under the hot grill for a minute or so until the moz just starts to melt – then remove and sprinkle a little black pepper and rock salt over it before adding a few fresh basil leaves.

It is bliss – each mouthful is a blessing. Make these soon. Please.

Mozzarella in carrozza…


Mozzarella in carrozza...

An absolutely stunningly simple and delicious snack that can be had anytime, from breakfast with bacon or pan fried pancetta strips to a light lunch with salad which is what we did today. I came across it whilst thumbing through my well worn copy of the Elizabeth David’s ‘Italian Food’. It is a dish common south of Rome and simply means mozzarella in a carriage.

If you have never read any of her books, you must – she is so honest in her observations and clearly did not suffer fools lightly. Her recipes still stand the test of time and have influenced many of our modern chefs today from Jamie Oliver to Gordon Ramsay.

Anyway – here we go with the recipe.

For 4

8 slices of white sandwich bread with crusts removed.
About 8 slices of mozzarella.
2 eggs
Salt and black pepper
Olive oil

Put 2 slices of mozzarella on each of 4 slices of bread, then pop the other slices on top to make 4 sandwiches. Press the top slice down with your hand.

Beat the eggs in a large flat dish and season. Pop each of the sandwiches into the egg mixture and let them soak it up for a minute or so, then gently turn over make sure the edges are coated too.


Heat the oil in a large frying pan and place the sandwiches in for around a minute a side until golden brown. Remove with a slotted spoon, allow to cool on the serving plates for a few seconds, then demolish with gusto!

You could add a little dried or fresh oregano if you wished inside the sandwich or some fresh basil.

Oh…and they are filling! One is enough….probably!