Summer bruschetta

Serves: 6
Course: Hors d'oeuvre
Cooking Time: 0 hr 10 mins

Ingredients

  • Serves 6
  • 2 red onions, finely sliced
  • Splash of red wine vinegar
  • 30g semi-sundried tomatoes
  • 8 anchovy fillets, drained
  • Chopped parsley
  • 1 tsp fresh rosemary, chopped
  • 100g mascarpone cheese
  • 6-8 generous slices of sourdough
  • Capers to garnish

In a bowl marinate the onions in the vinegar and set aside for about half an hour. Next, in a blender, whizz together the remainder of the ingredients except the bread. To serve, either char the bread briefly on a chargrill pan, or toast it until golden. When the toast is cool, top with the mascarpone mix and garnish with the onions and a few capers.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer