Food on bread and I have a love affair that’s growing deeper each day!
With my extra loaf of Beetroot Bread, I decided to make a quick snack to bring along with me to work today and for some reason I couldn’t get the idea of guava and tomato on bread out of my mind so I made a Guava and Tomato Bruschetta that totally hit the spot and then some!
So my guava tree is still giving us guavas on repeat and I just hate wasting the fruit. I’m always staring at the tree from my kitchen window, trying to think up some sort of recipe that’ll save those poor guavas from the decay that awaits them if they fall to the ground- a loss for me but a huge gain for the little worms that seem to love guavas just as much as I do. I usually pick my guavas as soon as they turn a bit yellow, I never wait for them to become super ripened; that’s when the worms take up residence in the fruit and it becomes all but inedible.
Today in particular, I thought of a total of two delicious recipes, this bruschetta and a yummy dessert which I’ll be posting at a later date, so look out for it!
For this recipe I kept some aspects fairly Italian only because I knew that the flavour profiles would sing sweetly together. I made the classic, but in no way overrated balsamic reduction with honey and I drizzled it over the plump, sweet diced tomato and the fresh, grilled guavas. In all honesty guys, I could have had my grilled guavas with the balsamic reduction on its own; I’d treat the guava like bread and the reduction like melted cheese and have a twist on fondue. I mean, they were that good together!
But I’m getting a bit ahead of myself; the first thing I did was to slice my bread into about 1 inch thick slices and toast them in some homemade garlic oil.
To make the oil, I added one thinly sliced garlic clove to some olive oil in a pan. I let that heat slowly on low flame until the garlic slices became browned. Simple.
On top of the bread, besides the fruits, I added a blue cheese yogurt. I made this by just mixing some crumbled blue cheese with some yogurt. I just love the taste of guavas and tomatoes and blue cheese; especially the guava and blue cheese together, it’s a match made in food heaven! I smeared this all over the top of my toasted bread.
For my fruits, I diced my tomato and sliced my guava, then grilled it on super high heat just to soften it a bit and bring out the natural sugars. You wanna do this because the guava you choose for this recipe has to be between green and ripened- so not green but not very ripe either. You want it pretty firm with a green tinge.
After I grilled my guava slices I diced them the same size as the tomatoes and tossed both with salt and pepper. Then I quickly made my balsamic reduction which takes little time on high heat.
I added the fruits to the blue cheese yogurt topped bread and drizzled over the balsamic reduction then garnished with thyme leaves. The thyme leaves create this beautiful symphony with the balsamic reduction and the fruits and even the blue cheese which it sorta subdues, so if you aren’t too big on blue cheese, that thyme could be a real help!
I packed these up and brought them for a pre-lunch snack and managed to share with my mom even though every taste bud inside me was begging me to be a little selfish and have it all!
These bruschetta are savoury with slightly sweet elements which only work to highlight and control strong flavours like the blue cheese. These are definitely worth a try and of course it’s vegetarian and healthy! Oh! and don’t forget that fresh ingredients are important, especially for a fresh preparation like this.
So check out the recipe for this deliciousness down below!
Gauva and Tomato Bruschetta
A bruschetta is a great snack option that’s vegetarian and healthy but so so good! try it for lunch or as an appetizer.
3, 1 inch slices of beetroot bread or another hardy and healthy bread
1/4 cup yogurt
1 tablespoon crumbled blue cheese
Salt and pepper, to taste
1 medium tomato, firm but ripe
1 large guava, firm and sightly green
1/3 cup balsamic vinegar
1 1/2 tablespoons honey
fresh thyme leaves
- In a pan, add some garlic oil and toast the bread slices on one side and brush the other side with some of the oil. Flip the slices over and toast the oil brushed side; the slices should be crunchy but not over done (hard).
- Combine the yogurt and blue cheese, season with salt and pepper (just a pinch each) and set aside in the fridge.
- Dice the tomato and add to a small bowl.
- Slice the guava and grill in a grill pan over high heat. Grill the guavas for half a minute on each side or until the slices soften up just a tad.
- Dice the sliced guavas and allow to cool to room temperature or slightly warm.
- Add the guavas to the bowl that has the diced tomato; season with salt and pepper and toss, set aside.
- On high heat, reduce the balsamic vinegar with the honey in a heavy bottom sauce pan. The mixture will get thick but still pour-able. Take it off the heat at that point.
- Smear the blue cheese yogurt on top of the toasted bread slices.
- Add the diced fruits and drizzle with the balsamic reduction, then top with the fresh thyme leaves.
- Add salt and pepper on top, if desired.
I hope you shine today!