This is the second of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was a bowl of sweet potato soup.

Sometimes simplicity is best, especially when you need a quick appetizer. 

This works well when it comes to Zimbabwean cooking. I wouldn’t say there are any complicated techniques used in the every day Zim kitchen. Most people use fresh ingredients in the least convoluted way possible. Some could argue it borders on bland in certain instances, however, focus on one or two-star ingredients can help bring attention to and appreciate the food in its purity, for what it is. Perhaps adding tweaks to enhance the flavour so that it has simple, bold. flavours. I think of Italian food in this way which is likely why it is one of my other favourite cuisines!

Bruschetta is a great way to celebrate the tomato, which I have said is a quintessential fruit in the Zimbabwean kitchen, as is the onion. 

The guava, on the other hand, is a commonly eaten fruit I believe, is underutilized. I don’t even recall jam being made from them, most people eat the fruits as they are. We had a tree in my back yard I used to climb just to pass the time, and would often pick them myself. Similar to passionfruit, there is nothing quite like the sweetness from the pink-fleshed, tropical fruit. 

I decided to use some guava nectar to make an enhanced, fruity glaze to drizzle over the fresh tomato and onion. on top of a crunchy piece of garlic-rubbed baguette. This makes for a delicious snack or starter. 

Ingredients

1/2 French baguette

1/2 large tomato

1/4 yellow onion

2 tablespoons + 1 teaspoon balsamic vinegar

1 tablespoon fresh basil, finely chopped

Pinch of salt

1/2 teaspoon black pepper

1 tablespoon butter + extra for bread

1/3 cup guava nectar

1 tablespoon dried parsley

3 teaspoons olive oil + extra for bread

1/2 teaspoon garlic powder + extra for bread

1 tablespoon minced garlic

Instructions

Dice the tomato and onion, then toss in 3 teaspoons olive oil, 1 teaspoon balsamic vinegar, garlic powder, basil, salt, and black pepper. Taste to make sure it is to your liking, set aside!

Slice the baguette, butter one side, then rub or brush each piece with olive oil, minced garlic and garlic powder. Toast directly on the stovetop for a few seconds. You can also broil but take care not to burn!

In a small pot, melt the tablespoon of butter with the balsamic vinegar. Add the guava nectar, then bring the mixture to a boil. Reduce to a simmer, and stir, frequently, until the glaze begins to caramelize and thicken. Season to taste if desired.

Assemble your bruschetta. Top the toasted baguettes with the tomato and onion, drizzle with glaze, then top with fresh basil.