A fresh little summer bite with a distinctly Indian soul this chaat-style bruschetta brings together the brightness of cherry tomatoes, the creaminess of hung curd, and the crunch of perfectly toasted sourdough.
| Course | Appetizers |
| Servings | 2 people |
| Preparation Time | Nil |
| Cook Time | Nil |
Ingredients(1 cup=250 ml, 1 tbsp=15 ml) |
|
| 1 cup | Yellow and Red cherry tomatoes cut into two halves |
| 1 tsp | Minced garlic |
| ½ No | Red onion, minced |
| 1 tsp | Green chillies minced |
| 1 tsp | Roasted jeera powder |
| as per taste | Chaat masala |
| as per taste | Salt |
| 1 tbsp | Olive oil |
| 1/2 lemon Indian sized | Lemon juice |
| 2 tbsp | Chopped coriander leaves |
| 4 -6 slices | Sourdough bread |
Ingredients for the Hung curd mixture(1 cup=250 ml, 1 tbsp=15 ml) |
|
| 1 cup | Hung curd |
| 1 tsp | Ginger garlic paste |
| ½ No | Salt to taste |
Instructions for the Bruschetta |
|
| 1. | Add yellow and red cherry tomatoes in a bowl. Add minced garlic , green chilli and minced red onion. |
| 2. | Add jeera powder, chaat masala, salt , olive oil, lemon juice, and coriander. Mix well. Chill in the refrigerator for 1 hour |
| 3. | In another bowl, mix hung curd with a little ginger – garlic paste. Season with salt . Keep aside to chill. |
| 4. | Toast the sourdough slices. Spread the hung curd mixture liberally on the toasted sourdough slices. |
| 5. | Top with the prepared cherry tomato mixture. Sprinkle chaat masala on top again if required. |
| 6. | Alternatively you can drizzle green chutney or imli chutney on top and skip the chaat masala. Serve at once |
No Comments