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Bruschetta is a classic Italian dish that is beloved all over the world. With its simple but flavourful combination of bread, tomatoes, basil, and garlic, it's a dish that's hard to resist. But have you ever tried Fermented Bruschetta?
If you're looking for a unique and delicious appetizer, give this fermented bruschetta recipe a try. It's super easy to make with just a few ingredients, and the results are sure to impress.
This recipe takes this classic dish to a whole new level of deliciousness. Fermenting the ingredients brings out a tangy, umami flavour that perfectly complements the sweetness of the cherry tomatoes and the freshness of the basil.
Plus, the fermentation process helps to preserve the ingredients, so you can enjoy this bruschetta for weeks to come.
It’s worth mentioning that this recipe is a fantastic way to use up any leftover tomatoes from your garden harvest or farmers' market shopping. As any avid gardener knows, tomatoes tend to ripen all at once, leaving you with an abundance of tomatoes that need to be used up quickly.
Fermenting your leftover cherry tomatoes with this recipe is a great way to preserve them for later use, while also adding delicious flavour and complexity to their taste.
By fermenting the tomatoes, you'll also be introducing beneficial bacteria to your gut, which can have numerous health benefits.
So, the next time you find yourself with an excess of cherry tomatoes, don't let them go to waste! Whip up a batch of this fermented bruschetta and enjoy the delicious flavour and health benefits of fermented foods. It's a win-win situation!
Fermented Bruschetta Recipe 🍅🧄🌿
✔️ INGREDIENTS:
*extras for serving: fresh mozzarella, fresh basil, bread
✔️ TOOLS:
✔️ INSTRUCTIONS:
In a bowl, combine tomatoes (cut in half), basil (chopped), garlic (minced) and sprinkle salt, then stir everything together and gently pound it with Pickle Packer until juice appears at the bottom of the bowl.
Pack tightly into a Mason jar, using the Pickle Packer to push out air pockets, leaving at least 1.5" of headspace and ensuring a sufficient amount of brine is created.
Place Pickle Pebble glass weight into the mouth of the Mason jar, ensuring all ingredients below are submerged and the Pickle Pebble is slightly submerged.
Put on Pickle Pipe and screw on Tough Band, then leave it to ferment in a cool, dark place (like your kitchen cupboard) until desired taste is reached. For us, it was 24 hours.
If you prefer a milder flavour and a more crunchy texture, it's best to consume the bruschetta within the first few days of fermentation. If you prefer a stronger, tangier flavour and softer texture, you can let it ferment for a longer period of time before storing it in the fridge.
Enjoy! ✨
