Tomato Chutney Bruschetta

“Shri, I want some brew-shoo-toe”, my mom proclaims, this being the umpteenth time she *confidently* mispronounces Italy’s beloved grilled-bread-appetizer bruschetta. I guess I must take after her because this recipe I developed is inspired by that beloved antipasto with my own Indian twist.

To onlookers, this hand held snack still reads like bruschetta as they see a charcuterie board of thick and crisp baguette slices smothered with creamy whole milk cheese. But upon close inspection, this version balances out the rich forces of ricotta with the tang and spice from a very traditional South Indian classic called thakkali thokku or tomato chutney.

The chutney gets its bold flavors from the nutty whole cumin seeds, bitter whole mustard seeds, and peppery vibrant-green curry leaves which are tempered in olive oil to enhance these flavors even more. As the tomato cooks in the spices, it surrenders its sweet juices which caramelize with the other ingredients, creating a tangy, sweet, and tart tomato chutney just waiting to be nestled on top of a dollop of whole-milk ricotta cheese and crunchy-crusty bread.

Tomato Chutney Bruschetta

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• Author: Shri Repp
• Total Time: 25 minutes
• Diet: Vegetarian

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Description

The curry leaves and toasted whole spices give the supple tomatoes that sit on top of a mound of ricotta and crusty baguette the extra depth and umff that makes you want to go for another bite

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Ingredients

Units USM Scale 1x2x3x

• 4 - Roma Tomatoes (450g) - diced
• 1 - Red Onions (300g) - finely diced
• 5 - Cloves of Garlic - thinly sliced
• 20-25 - Curry Leaves
• 3 Tbs - Olive Oil
• 1 - Crusty Baguette
• 8 oz - Whole Milk Ricotta Cheese
• Spices
• 1 Tbs - Cumin Seeds
• 1 teaspoon - Mustard Seeds
• 1 teaspoon - Kashmiri Chili Powder
• 1 teaspoon - Coriander Powder
• ¼ teaspoon - Turmeric Powder
• 1 teaspoon - Kosher Salt - plus more to taste
• ½ teaspoon - Sugar

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Instructions

Make Tomato Chutney

1. Heat oil in a medium skillet over medium heat.
2. Add cumin seeds, mustard seeds, and curry leaves until they start releasing an aromatic scent and sizzling and dancing in the oil. Be careful not to burn the seeds and leaves or they will release a bitter taste!
3. Add sliced garlic, finely diced onion, sugar, and ½ teaspoon salt. Sauté on medium heat until onions are softened and translucent (about 2-3 minutes).
4. Add tomato, turmeric, coriander powder, and chili powder. Sauté until all ingredients are incorporated. Continue to sauté for another 7-10 minutes until the juices of the tomato release and evaporate.
5. Taste, adjust for salt, and let the tomato chutney completely cool (about 15 minutes).

Assemble Bruschetta

1. Slice baguette into ½ inch slices and grill/toast. Generously spread about a tablespoon of ricotta one each piece of toast and top with another generous tablespoon of tomato chutney.
2. Garnish each piece of bruschetta with flaky sea salt and chopped cilantro. Enjoy!

• Prep Time: 10
• Cook Time: 15
• Category: Appetizer
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 6

Keywords: tomato chutney bruschetta