Food Photography – Rustic Bruschetta

Last week I had a few days of total bliss; no work, just pottering around doing what I want, I slept in, tidied up in the studio, played around with Still Life, got a haircut. One particular day I decided as it was just me home for lunch, I would buy some fresh crusty bread and make bruschetta and then, I thought I would photograph it all. That took longer than making it and eating it, but such fun. All shot in natural light, in the kitchen!

So let’s talk about this tasty recipe, it’s quick and easy and you can do it in about 15 minutes from start to finish (assuming you are not trying to photograph it all). With flavors bursting from the baby spinach, the sweet cherry tomatoes and the yummy, gooey melted cheese – all come together with the crusty fresh baguette and gives you a yummy snack or lunch. It’s so simple to make. All you need is a few minutes and a handful of ingredients. Try it, I’m sure you’ll love it.

Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves 2-4

Ingredients

• Fresh baguette cut into 2cm thick slices
• 1/2 cup shredded cheese
• 1 punnet cherry tomatoes (washed)
• 10-12 leaves of fresh baby spinach
• Salt & Pepper
• Pinch of Oregano or Chili flakes (Optional)

Preparation

Set your oven to 180°C.

Cut cherry tomatoes into halves and tear baby spinach and place on a baking tray, sprinkle with a little salt and pepper and place in the oven for 5 minutes.

Meanwhile, cut and then lay the bread slices on a baking tray. Once tomatoes are ready, spoon onto the bread and top each slice generously with shredded cheese and a little oregano or chili flakes. Bake for a further 5 minutes or until cheese is lovely and melted. Remove from oven, and serve immediately.

Note:

You could also drizzle a touch of balsamic vinegar or olive oil for a stronger flavor. Serve with a fresh garden salad for a wonderful lunch with friends, or treat your self.

P.S. I did use Lactose-free cheese and this could be done on a gluten-free baguette too.

~ Julz

 

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