Spicy heirloom tomato bruschetta with goats curd

Anjum Anand adds a chilli kick to the classic bruschetta formula, which goes brilliantly with creamy goats curd
By Anjum Anand
Spicy heirloom tomato bruschetta with goats curd
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 3 tbsp extra virgin olive oil, plus extra for serving
  • 1½ tbsp red wine vinegar
  • ½ garlic cloves
  • ¼-½ red chilli, seeds removed (optional)
  • 1/3 tsp sugar, or to taste
  • 200 g heirloom tomatoes, chopped into small cubes
  • ¼ small red onions, very finely sliced
  • 1 loaf of ciabatta
  • 120 g goats' curd or soft, mild goats' cheese
  • A handfuls handful of baby rocket or basil


1. Place the olive oil, red wine vinegar, garlic and chilli into a food processor and blend until smooth. Add the sugar, to taste.

2. Place the chopped tomatoes into a bowl along with the red onions, then pour over the chilli dressing. Mix well to coat.

3. Heat a griddle pan until smoking and add the ciabatta slices, cooking for 1-2 minutes on both sides until golden-brown and nicely charred.

4. To serve, spoon the tomato mixture over each slice of griddled bread. Place a quenelle of goats curd over the top. Place the baby rocket or basil in a bowl and dress with a little bit of olive oil. Scatter over the bruschetta.

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