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
- 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
- 1 Tbs - Cumin Seeds
- 1 tsp - Mustard Seeds
- 1 tsp - Kashmiri Chili Powder
- 1 tsp - Coriander Powder
- 1/4 tsp - Turmeric Powder
- 1 tsp - Kosher Salt - plus more to taste
- 1/2 tsp - Sugar
Make Tomato Chutney
- Heat oil in a medium skillet over medium heat.
- 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!
- Add sliced garlic, finely diced onion, sugar, and ½ tsp salt. Sauté on medium heat until onions are softened and translucent (about 2-3 minutes).
- 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.
- Taste, adjust for salt, and let the tomato chutney completely cool (about 15 minutes).
- Slice baguette into 1/2 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.
- 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
- Serving Size: 6
Keywords: tomato chutney bruschetta