Braaied pilchard bruschetta

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

Ingredients 8
Servings 4
Time 00:15


  • 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

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