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 by Anjum Anand
Bruschetta is delicious, easy and perfect for a summery day.
Makes 8 slices
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 Ingredients
160g fresh paneer (made from 2 pints of milk and 3tbsp lemon juice, see below)
3 spring onions, washed and finely sliced
2 Indian finger green chillies, finely sliced
Handful chopped fresh coriander, leaves and stalks
Salt to taste
¼ tsp coarsely ground black pepper
5 large mint leaves, shredded
160g cherry tomatoes, quartered
Good quality olive oil
8 2cm thick slices of good quality bread sliced on the diagonal
For the paneer
1. Bring 2 pints of milk to a boil in a heavy-based saucepan.
2. Once the milk starts to rise up in the pan, stir in 3 tbsp lemon juice. Keep stirring until the milk splits, add more lemon if it doesn’t.
3. The curds will eventually separate from the watery whey. Remove from the heat and pour into a muslin lined sieve to drain off the water.
4. Wash the paneer in cold water. Make a little bundle of the paneer in the muslin and twist around the paneer so it forms a round bundle. Place on your counter and top with a heavy weight (I fill the saucepan up with water).
5. Leave for 20 minutes and remove the weight.
For the bruschetta
1. Toast the slices of bread until crisp and brush with olive oil.
2. Meanwhile, crumble the paneer into smallish pieces into a bowl. Add the spring onions, chillies, coriander, mint leaves and cherry tomatoes.
3. Season with salt and the black pepper and stir in a good splash of olive oil to moisten.
4. Just before eating, pile the mixture up on the slices and serve.
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