I’ve developed somewhat of an infatuation with red onion of late.
It’s going on and in everything I eat – why was I ever wasting time with its inferior sister?!
I’ve also been working a silly amount recently (hence the lack of blog posts – sorry!) and usually only have chance for a quick something before I dash out.
Thus, the Busy Body Bruscetta was born.
Beautifully crispy bread with a smattering of crispy red onion, tangy tomatoes and smoky pancetta, and a good kick of basil. Not to mention the drizzled olive oil and balsamic glaze…
You can chuck whatever you like on it, but I used a handful of chopped red onion, handful of chopped cherry toms and handful of chopped pancetta then a few olives.
This is a true ‘whatevers in the fridge’ kinda dish, which is usually my fave kind.
Sizzle it all in a frying pan until cooked and softened
Toast your bread (I used panini rolls for this one but the end crusts from a loaf also work perfectly!)
Pile it all up (I add another handful of raw red onion for a bit of crunch), drizzle over a good glug of olive oil, lavish with balsamic glaze and smatter with chopped fresh basil
And bob’s your uncle!
A fuss-free, beautifully tasty and sorta kinda a lil healthy brunch/lunch/dinner idea
(And lets face it, it looks that little bit more fancy than pb on toast!)