Braaied pilchard bruschetta

Recipe from: 20 November 2014
recipes, braai, seafood, pilchard

Ingredients 8
Servings 1
Minutes 00:15


Serving Change
  • 400
    tin pilchards in tomato sauce
  • 1
    loaf olive ciabatta, cut into 1cm thick pieces
  • 1/3
    extra virgin olive oil
  • 3
  • 2
    rosa tomatoes , sliced in half
  • 1
    basil leaves, torn
  • 1
    mozzarella, grated
  • salt and freshly ground black pepper


Fire up a gas braai or light a charcoal fire on medium direct heat.
Break the pilchards into small flakes.
Brush olive oil over both sides of the ciabatta.
Toast the bread on either side on the braai until golden brown.
Once the ciabattas are golden brown, take the cloves of garlic and rub them on one side of the bread.
Grill the rosa tomatoes on the braai.
Place the tomatoes, pilchards, basil and mozzarella on top of the toasted ciabatta.
Place the bruschetta’s on the braai grid and allow the mozzarella to melt by leaving it on the braai for 3 minutes.
Serve immediately.

Recipe reprinted with permission of Lucky Star.

Read more on: lucky star

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.