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Bruschetta with garlic, tomato, oregano and parmesan
One pan, one loaf, a starter that feeds a hungry cockpit.
25 minLow budgetCalm water onlyStove / burner1-Day Cruise Menu booklet
Ingredients for 4 crew
- Ciabatta bread0.8 loaf
- Tomatoes200 g
- Garlic4 clove
- Carrots120 g
- Spring onions100 g
- Oregano, fresh20 g
- Parmesan chips60 g
- Olive oil40 ml
Method
- 1Slice the bread 1 cm thick. Slice and dice garlic, spring onion, carrot and tomato.
- 2Heat a hint of olive oil over medium heat. Toast garlic, onion and carrot until soft and crisp, add tomato and oregano, 5 more minutes, then set aside in a bowl.
- 3In the same pan toast the bread slices, drizzle a little oil, turn and brown the other side.
- 4Top the toasts with the tomato-garlic mix.
- 5Finish with parmesan flakes and serve.
Chef's notes
- Minced garlic works well in the tomato topping too.
Galley kit & timing
Prep 15 minCook 10 min
Pots, pans & tools
- Medium frying pan
- Heat-resistant bowl for the topping
- Sharp knife
- Chopping board — green / vegetables
Serve it in
- Large flat plate
- Small starter plates
- Paper serviettes
Plating & decoration
- ◆Fan the toasts across one big plate rather than stacking them.
- ◆Parmesan flakes go on last so they stay crisp.
- ◆Finish with a few whole basil leaves for colour.
Decoration should always be something you can eat — thyme, mint, basil, red pepper.