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.

Serves 4

Ingredients

600gr calamari (squid tubes  cleaned, dried, scored and sliced into small to medium pieces

3 Tsp Black Market Spices New Orleans Cajun Spice mix

Olive oil

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)

Method

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.