Tomato Pickle Bruschetta
Serves 1
Directions
- 1Toast the mustard seeds and dried red chilies in a pan, then blend them together.
- 2Heat oil in a pan, add the chopped tomatoes, and cook.
- 3Season the tomatoes with red chili flakes and salt, then cook until it forms a jam-like consistency.
- 4Brush the ciabatta slices with oil and toast them.
- 5Blend the paneer with black pepper to create a whipped spread.
- 6Spread the whipped paneer on the toasted ciabatta.
- 7Top with the tomato pickle.
- 8Garnish with sliced red onion.
- 9Finish by pouring a hot tempering of curry leaves over the bruschetta.
Ingredients
- tomato, chopped
- mustard seed
- dried red chili
- cooking oil
- red chili flakes
- salt
- ciabatta bread, sliced
- paneer
- black pepper
- red onion, sliced
- curry leaf
Equipment
knifepanblendergriddlespoonbutter knife
Tips
- Bisuppinkai is super versatile! Make a bigger batch of the pickle to store in the fridge—it’s amazing served over hot rice with ghee, or alongside dosas and idlis.
- Try adding caramelized onions for a sweet note!
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