Tomato Chutney Bruschetta | Shri Repp

“Shri, I want some brew-shoo-toe”, my mom proclaims, this being the umpteenth time she *confidently* mispronounces Italy’s beloved grilled-bread-appetizer bruschetta. I guess I must take after her because this recipe I developed is inspired by that beloved antipasto with my own Indian twist.

To onlookers, this hand held snack still reads like bruschetta as they see a charcuterie board of thick and crisp baguette slices smothered with creamy whole milk cheese. But upon close inspection, this version balances out the rich forces of ricotta with the tang and spice from a very traditional South Indian classic called thakkali thokku or tomato chutney.

This recipe means a lot to me because it is one of those dishes that couldn’t have been created without the experiences of growing up Indian-American. It’s neither American nor Indian but could not have been created without the experiences from both. It is the perfect dish to highlight  the work I try to do with my blog Moon Rice which aims to show that Indian food is not static but is constantly changing and adapting through the diaspora.

Tomato Chutney Bruschetta

Method:

Make Tomato Chutney (Thakkali Thokku)

1. Heat oil in a medium skillet over medium heat.
2. Add cumin seeds, mustard seeds, and curry leaves until they start releasing an aromatic scent and sizzling and dancing in the oil. Be careful not to burn the seeds and leaves or they will release a bitter taste!
3. Add sliced garlic, finely diced onion, sugar, and ½ teaspoon salt. Sauté on medium heat until onions are softened and translucent (about 2-3 minutes).
4. Add tomato, turmeric, coriander powder, and chili powder. Sauté until all ingredients are incorporated.
5. Continue to sauté for another 7-10 minutes until the juices of the tomato release and evaporate.
6. Taste, adjust for salt, and let the tomato chutney completely cool (about 15 minutes).

Assemble Bruschetta

1. Slice baguette into ½ inch slices and grill/toast.
2. Generously spread about a tablespoon of ricotta one each piece of toast and top with another generous tablespoon of tomato chutney.
3. Garnish each piece of bruschetta with flaky sea salt and chopped cilantro. Enjoy!

Watch this recipe here – Thakkali Thokku Bruschetta

Shri Repp was born in the South Indian city of Chennai, and spent her first years developing her earliest food memories. When her family moved to the United States, food became the way they stayed connected with their heritage. At breakfast, the family would contemplate what was for lunch, at lunch what was for dinner, and for dinner what they were going to cook up the next day.

Shri studied computer science at Carnegie Mellon University and worked as a software engineer and engineering manager for seven years, while learning about food on the side. Recently she decided to take a break from the tech world in order to pursue her culinary passions — using her software background to run an IACP award–nominated blog called Moon Rice.

Today Shri loves to combine nostalgic Indian food with American classics, and hopes to show others that Indian food is not a static cuisine, but one that is constantly evolving along with the Indian diaspora.

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