Robbie's take on Bruschetta combines some of the freshest and best Spanish produce with perfectly crusty bread for a simple and flavourful snack that's great for dinner parties, picnics, an after-work snack, a WFH lunch, or basically any time!
Check out the video and step-by-step recipe below and, if you do give this a try, don't forget to share it with us on Instagram and tag @citylarder!
- 1 slice Sourdough bread
- 2-3 La Cathedral de Navarra Tomatoes, sliced on the angle
- 1-2 La Cathedral de Navarra Piquillo Peppers, sliced into strips
- 2-3 La Cathedral de Navarra Guindillas Pipparas Chillies, whole
- 3-4 Fino Foods Boquerones (White Anchovies), whole
- Olsson's Redgum Smoked Salt, to taste
- 1 clove Garlic, whole
- Fresh Parsley, washed, to garnish
- Freshly cracked Black Pepper, to taste
- Extra Virgin Olive Oil, for grilling and to garnish
Firstly, heat a cast-iron grill over medium-high heat and cut a slice of your sourdough. Dress one side with Extra Virgin Olive Oil (EVOO). Once your grill has heated up all the way, place your sourdough oil side down and grill until a nice char is achieved. Before turning over, dress upward facing side of the bread with EVOO, then flip and grill until the same level of char is achieved on both sides. Remove from heat, rub bread with garlic clove, and season with Olsson's Redgum Smoked Salt to taste.
Now, let's get building! Take your Tomatoes from the jar and slice on the angle. Place these slices onto your charred sourdough, making sure to evenly cover the surface of the bread.
Next, you'll get your Piquillo Peppers, remove any excess seeds, then slice into evenly sized strips. Drape these slices over the tomatoes.
Then, remove the Boquerones from their packaging and drape evenly across the Peppers. Now, grab those Guindillas (chillies) and place whole on top of the bruschetta. These can be eaten whole, so don't worry about the stems.
Finally, wash your fresh Parsley to remove any dirt or grit, tear off a few leaves and place on your bruschetta as desired. Finish with a crack of black pepper and EVOO to taste.