Bruschettamole

23/10 BRUSCHETTAMOLE

 

Sometimes the bread you have is beyond stale and when only a few half-used vegetables reside in the fridge the situation seems dire. Today is one of those days coupled with the carryover effects of a big night, not a great mess to be in. So rustling what's left together caused a massacre of Italian and Mexican staples with a Japanese flourish, somewhat resembling the bonkers-genius of Kill BIll.

This toasted Frankenstein is part crunchy bruschetta and smooth spiced guacamole - bruschettamole. Very loose Japanese influence courtesy of a splash of sesame oil. Depending on surviving vegetables this likely won't happen the same way twice, but hit the spot this time. When in doubt always follow your nose, no matter which country you splay between, and hope that the next time is as successful.

Ingredients (all leftovers) - 
1 Tomato
1/2 Avocado
2 Mushrooms
2 Spring Onion
1 Broccoli tuft (had a sad old piece lying around, why not)
10g goats cheese
Chilli flake
Sesame Oil (& seeds if handy)
Balsamic Vinegar
Bread (for toast)

What I did - 

Finely chop the tomato and mushroom, into small forkable pieces and put in small bowl. Scissor the spring onion into the mix- use raw as they don't have an acidic burn. Not essential but I had a leftover tuft of broccoli in the fridge so shaved the top in as well. Fork out half an avocado and crumble a chunk of goats cheese.

Now add the sesame oil, vinegar and chill flakes. Mix as you go to make sure everything combines and is to taste. Tip into the waiting golden toast and then devour. I like to wait a minute or two and let the bread soak the juices - but that's just me. Its kind of a perfect mexi-talian hybrid for when you are in a culinary confusion.

JG