This amazingly-delicious bruschetta recipe is also super easy to make! You can make a large quantity of Tzatziki and what you don't use for the bruschette you can store in the fridge and enjoy it for a whole week! As always, try and buy the freshest ingredients as they make a huge difference taste-wise!
Makes 6 bruschette
6 slices of wholemeal bread, toasted
150g cherry tomatoes, washed
1 bunch of basil leaves
500g greek yoghurt
½ a cucumber
1 garlic clove
sun dried tomatoes
1. Wash the cucumber and grate it using the large holes on a cheese grater. Place the grated cucumber in a colander and press it, to remove the excess water.
2. After having removed the water add the cucumber to the greek yoghurt and mix well. Add salt and pepper and mix, taste to see how much needs to be added. Pour in olive oil gradually, tasting to make sure you don't add too much.
3. Cut the cherry tomatoes in half and add them to a non-stick pan with a drop of olive oil and the garlic. Sauté them for 4 minutes, then add 1 tablespoon of granulated sugar. Add enough water to just about cover the base of the pan, cover with a lid. After 5 minutes remove the lid and let the water evaporate almost completely. Cook for further 2 minutes to let the tomatoes caramelise and turn off the heat.
4. Place 1 tablespoon of tzatziki on each slice of bread (or more if you want) and add a couple of caramelised tomatoes per slice.
5. Roughly chop the basil and sun dried tomatoes, scattering them on the bruschette. Sprinkle some pepper over everything and serve.