Bruschetta of seeds and Mahón-Menorca Cheese by Estefanía Luyk
Ingredients
-
- Mahon-Menorca Cheese
- Sourdough seeded bread loaf
- Fresh pear tomato
- Fresh basil
- 1 clove of garlic
- Extra Virgin Olive Oil
- Salt
Preparation
- Cut wide slices from the loaf of bread and toast them in the oven or toaster until crispy.
- Meanwhile, prepare the pear tomato by peeling it, cutting it in half, removing the seeds and cutting it into small squares.
- Finely chop the fresh basil and garlic clove. Use a pestle and mortar to crush the garlic with a little salt to a paste.
- In a bowl, mix the pear tomato squares, chopped basil, crushed garlic, extra virgin olive oil and a dash of Maldon salt. Mix all the ingredients well.
Finishing and presentation
- Once the slices of bread are toasted, place them on a plate and spread the tomato, basil and garlic mixture on each slice.
- Sprinkle generously with grated Mahón-Menorca Cheese on top.