Fermented Piccolo cherry tomato bruschetta on toasted sourdough flatbreads with parsley yoghurt and 'nduja aioli

  • 2
  • 45 minutes plus 2 hours for proofing the dough and 8-10 days for fermenting the tomatoes
5.00

This bruschetta, made with lacto-fermented Piccolo cherry tomatoes, green olives and red onions, is served over lightly toasted sourdough flatbreads along with a fresh and aromatic parsley yoghurt, and a gently spiced ‘nduja aioli.

First published in 2024

Ingredients

Metric

Imperial

Fermented Piccolo cherry tomatoes

Sourdough flatbreads

  • 300g of plain flour
  • 120g of sourdough starter
  • 60g of natural yoghurt
  • 9g of salt
  • 1 pinch of baking powder
  • 115g of water

Fermented Piccolo cherry tomato bruschetta

  • 200g of Fermented Piccolo cherry tomatoes, from above
  • 1 shallot, finely diced
  • 1 handful of green olives, finely chopped
  • 1 garlic clove, finely chopped
  • 200ml of high-quality olive oil

Parsley yoghurt

'Nduja aioli

Garnish

Method

1

Begin eight to ten days ahead of serving by preparing the fermented cherry tomatoes 

2

To a large sterilised jar, add the cherry tomatoes along with the thyme and aromatics 

3

Mix together the filtered water with the sea salt to make a brine 

4

Pour the brine over the tomatoes, making sure to submerge them fully 

5

Cover the jar with a lid, then store in a cool dark place for 8–10 days, making sure to open the lid and release the fermentation gases twice a day 

6

When ready, the tomatoes will be fermented and bubbly. Open the jar and use as desired, then re-seal the opened jar and store in the fridge for up to three months 

7

2 hours ahead of serving, begin preparing the sourdough flatbread dough 

8

Combine all of the ingredients in a large mixing bowl and mix until no large clumps remain 

  • 300g of plain flour
  • 120g of sourdough starter
  • 60g of natural yoghurt
  • 9g of salt
  • 1 pinch of baking powder
  • 115g of water
9

Cover with cling film and set aside for 15 minutes 

10

Turn out the dough onto a clean, lightly floured work surface and knead until smooth 

11

Divide into equal portions and shape into tight balls 

12

Transfer the dough balls onto a tray and cover with cling film 

13

Leave the dough to rest for around an hour 

14

Meanwhile prepare the fermented cherry tomato bruschetta. Combine the whole fermented cherry tomatoes with the remaining ingredients. You can break them down slightly to release the juices if desired

  • 200g of Fermented Piccolo cherry tomatoes, from above
  • 1 shallot, finely diced
  • 1 handful of green olives, finely chopped
  • 1 garlic clove, finely chopped
  • 200ml of high-quality olive oil
15

Taste and season with salt and pepper, then set aside until serving 

16

Next, finely chop the parsley and mix it together in a bowl along with the garlic, yoghurt and lemon zest. Season with salt and pepper then set aside 

17

To make the ‘nduja aioli, add the egg yolk, garlic cloves, mustard, lemon juice and ‘nduja to a blender

18

Blend until you reach a paste consistency, then drizzle in the vegetable oil in a slow continuous stream as you blend 

  • 400ml of vegetable oil
19

Once the aioli has emulsified, taste and season with salt and pepper 

20

To cook the flatbreads, roll each one out then add to a dry pan over medium-high heat 

21

Cook for a couple of minutes on either side until the flatbreads are nicely charred and cooked through 

22

To serve, spoon the fermented cherry tomato bruschetta over the flatbreads, along with the parsley yoghurt, 'nduja aioli, fresh parsley leaves, lemon zest and chives 

Brought to you by

Brought to you by

First published in 2024

Brought to you by

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