Name: Braaied pilchard bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 400 g pilchards in tomato sauce; 1 loaf ciabatta olive, cut into thick pieces; 1/3 cup olive oil extra virgin; 3 cloves garlic cloves; 2 cup rosa tomatoes halved; 1 handful fresh basil torn; 1 cup mozzarella cheese grated; sea salt and freshly ground black pepper

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Ingredients (8)

400 g	pilchards in tomato sauce
1	loaf ciabatta — olive, cut into thick pieces
1/3 cup	olive oil — extra virgin
3 cloves	garlic — cloves
2 cup	rosa tomatoes — halved
1 handful	fresh basil — torn
1 cup	mozzarella cheese — grated
	sea salt and freshly ground black pepper

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Method:

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.