Roasted garlic, rocket bruschetta with char grilled calamari March 16 2014
Roasted garlic, rocket bruschetta with char grilled calamari
This is my take on what a Cajun bruschetta would look like and a great compliment to any meal. A great addition is to serve grilled calamari on top of each bruschetta.
600gr calamari (squid tubes cleaned, dried, scored and sliced into small to medium pieces
3 Tsp Black Market Spices New Orleans Cajun Spice mix
2 lemons (juiced) – 1 for marinating the calamari and one for the pesto
1 large garlic clove – crushed (fresh raw)
Salt and pepper
8 thin - medium slices of ciabatta bread
6 cloves roasted garlic
Handful of rocket leaves – Good handful (bigger hands than smaller)
Place the prepared calamari into a suitable sized bowl. Add a drizzle of olive oil, a squeeze of lemon juice and a clove of crushed garlic and the Black Market Spices New Orleans Cajun Spice mix. Season and set aside.
Brush the bread with a little olive oil then to a hot bbq grill plate toast the bread until lightly coloured and branded.
To a mortar and pestle add roasted garlic cloves, the rocket and the remaining lemon juice. Add a good dredge of olive oil and process until of a smooth consistency with little flecks of nuts in it. Adjust seasoning with a little salt and pepper. Add more oil as desired for consistency. Spread the pesto over the bruschetta.
To cook the calamari place onto a very hot grill or into a very hot pan with a little olive oil. Colour quickly and do not overcook serve on top of the bruschetta.