This chutney gets its bold flavors from the nutty whole cumin seeds, bitter whole mustard seeds, and peppery vibrant-green curry leaves, which are tempered in oil to enhance these flavors even more. As the tomato cooks in the spices, it surrenders its sweet juices which caramelize with the other ingredients, creating a complex, tangy, sweet, and tart tomato chutney.
Ingredients in this fusion bruschetta
Italian Baguette - Choose a rustic Italian baguette that you love to eat. This should be the sturdy vehicle for the other ingredients to shine on. Whole Milk Ricotta Cheese - Whole milk ricotta cheese is a must for this recipe. It provides a creamy contrast to the tart chutney that the low fat version just can’t achieve. Vengaya Thakkali Thokku (Chunky Tomato Chutney) - My recipe for a homemade South Indian style vengaya thakkali thokku can be made up to a week in advance and is the perfect addition to this fusion dish.
Store-bought tomato chutney
Although the vengayam thakkali thokku is fairly simple to make, sometimes you need a store-bought alternative. Brooklyn Delhi tomato achaar is a great choice that has a well-balanced flavor profile and brings great Indian flavors to the table. You can buy their products at your local Whole Foods or online!
Tips for toasting bread for bruschetta
When choosing bread for bruschetta, find a long crusty baguette that can be cut into bite size pieces. It makes a huge difference to cut the baguette into ½ inch slices and toast the slices. Toasting the slices ensures that the bruschetta won’t get soggy while sitting out and gives a nice crunch to the dish. You can toast the slices with a few methods:
Stovetop - Either on a grill pan or a regular pan with a bit of oil. Toast slices on both sides in batches. 350F in oven - Toast a large batch low and slow in the oven for 4-6 minutes. Rotate half way through to get even browning. Broiler in oven - Broil a large batch of bread quickly with the broiler set on high for 1-2 minutes. You need to closely watch the bread with this method because it can burn easily.
Sourcing cheese for this bruschetta
The recommended cheese for this bruschetta is whole milk ricotta cheese. Avoid using skim milk ricotta or low fat ricotta because it has an unpleasant grainy texture. You can alternatively substitute little bits of burrata or spread boursin cheese in place of ricotta.
Tips for making this for a large crowd
Make the tomato chutney up to a week in advance Toast the bread using the oven to toast a large batch quickly Toast the bread on the day of the event Buy Brooklyn Delhi tomato chutney if you can’t make it at home Assemble bruschetta right before the event to ensure freshness Serve on a charcuterie board or plate
Other appetizers you’ll love
