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
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.
Ingredients
Metric
Imperial
Fermented Piccolo cherry tomatoes
- 600g of Piccolo cherry tomatoes
- 1 handful of thyme
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 700ml of filtered water
- 35g of sea salt
Sourdough flatbreads
- 300g of Doves Farm Organic Plain White Flour
- 120g of sourdough starter
- 60g of natural yoghurt
- 9g of salt
- 1 pinch of Doves Farm 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
- 1 bunch of fresh parsley
- 2 garlic cloves, minced
- 300g of natural yoghurt
- 1 lemon, zested
- 1 pinch of salt, to taste
'Nduja aioli
- 1 Freshlay Farms Golden Yolker® egg yolk
- 5 garlic cloves
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
- 3 tbsp of 'nduja
- 400ml of vegetable oil
- 1 pinch of salt, to season
- 1 pinch of freshly ground black pepper, to season
Garnish
- 1 handful of fresh parsley, leaves picked
- 1 lemon, zested
- 1 handful of fresh chives, finely sliced
Method
Begin eight to ten days ahead of serving by preparing the fermented cherry tomatoes
To a large sterilised jar, add the cherry tomatoes along with the thyme and aromatics
- 600g of Piccolo cherry tomatoes
- 1 handful of thyme
- 1 tsp coriander seeds
- 1 tsp black peppercorns
Mix together the filtered water with the sea salt to make a brine
- 700ml of filtered water
- 35g of sea salt
Pour the brine over the tomatoes, making sure to submerge them fully
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
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
2 hours ahead of serving, begin preparing the sourdough flatbread dough
Combine all of the ingredients in a large mixing bowl and mix until no large clumps remain
- 300g of Doves Farm Organic Plain White Flour
- 120g of sourdough starter
- 60g of natural yoghurt
- 9g of salt
- 1 pinch of Doves Farm Baking Powder
- 115g of water
Cover with cling film and set aside for 15 minutes
Turn out the dough onto a clean, lightly floured work surface and knead until smooth
Divide into equal portions and shape into tight balls
Transfer the dough balls onto a tray and cover with cling film
Leave the dough to rest for around an hour
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
Taste and season with salt and pepper, then set aside until serving
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
- 1 bunch of fresh parsley
- 2 garlic cloves, minced
- 300g of natural yoghurt
- 1 lemon, zested
- 1 pinch of salt, to taste
To make the ‘nduja aioli, add the egg yolk, garlic cloves, mustard, lemon juice and ‘nduja to a blender
- 1 Freshlay Farms Golden Yolker® egg yolk
- 5 garlic cloves
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
- 3 tbsp of 'nduja
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
Once the aioli has emulsified, taste and season with salt and pepper
- 1 pinch of salt, to season
- 1 pinch of freshly ground black pepper, to season
To cook the flatbreads, roll each one out then add to a dry pan over medium-high heat
Cook for a couple of minutes on either side until the flatbreads are nicely charred and cooked through
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
- 1 handful of fresh parsley, leaves picked
- 1 lemon, zested
- 1 handful of fresh chives, finely sliced
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