Chilli Tomato Bruschetta

• 8 slices Good sourdough or ciabatta
• 4 tbsp Chutree Chilli Tomato Chutney 🫙
• 200g Ricotta or cream cheese
• Handful Fresh basil leaves
• 2 tbsp Olive oil
• 1 clove Garlic (optional, for rubbing)
• To taste Sea salt and black pepper

1. Toast or grill the bread slices until golden and crisp. If using garlic, rub the warm bread with a halved garlic clove.
2. Drizzle with olive oil.
3. Spread a generous layer of ricotta on each slice.
4. Top with a heaped teaspoon of Chilli Tomato chutney per slice.
5. Finish with fresh basil leaves, a pinch of sea salt and black pepper.
6. Serve immediately, the contrast between the warm toast, cool ricotta and tomatoey chutney is everything.

 💡 Chutree tip: To make this fully vegan, swap ricotta for a good vegan cream cheese or simply use the chutney on its own over olive-oil-drizzled bread. The Chilli Tomato also makes an excellent base for homemade pizza, spread directly onto the dough before adding toppings. 

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