Brayden Davies – The Box Tree Wagyu Tartare Bruschetta with Heirloom Tomatoes
- Prep time 25Min
- Cook time 5Min
- Technique Raw
- Meat Beef
- Cut Wagyu
- Serves 5
A refined twist on bruschetta featuring Wagyu tartare and colourful Isle of Wight tomatoes.
Ingredients
- 250g Wagyu bavette steak, finely diced
- ½ loaf of focaccia (crusts trimmed)
- 1 shallot, finely diced
- 1 pickled gherkin, finely diced
- 100g mixed Isle of Wight tomatoes (variety of colours and sizes)
- 30ml high-quality extra virgin olive oil
- 1 tbsp Worcestershire sauce
- A handful of fresh chervil, finely chopped
- Sea salt and freshly ground black pepper, to taste
Method
- Prepare the Bread:
Trim the crusts off the focaccia and cut into small rectangles. These will serve as your bruschetta base. - Toast the Focaccia:
Toast the focaccia rectangles until well crisped. This ensures they hold up under the tartare and tomato topping. - Prep the Garnishes:
Finely dice the shallot and gherkin. Chop the chervil. Cut the tomatoes into a mix of wedges, halves, slices, and quarters for visual variety. - Make the Tartare:
Finely dice the Wagyu bavette and place in a bowl. Add the diced shallot, gherkin, and chopped chervil. - Season:
Add sea salt, freshly ground black pepper, Worcestershire sauce, and a splash of olive oil to the tartare. Gently mix to combine. - Finish the Tomatoes:
Just before serving, lightly season the tomatoes with salt, pepper, and a drizzle of olive oil. - Assemble the Bruschetta:
Spoon a generous amount of beef tartare onto each toasted focaccia piece. Top with an assortment of the seasoned tomatoes and serve immediately.
