There are so many lovely combinations that you can enjoy with bruschetta, but this is the most simple - yet most flavoursome - combination. It is a classic. Fresh tomatoes, ripened by the sun, paired with good quality olive oil, garlic and fresh basil. Add a little salt to really bring out the flavours and you’ve got a beautifully fresh snack or light dinner.
Makes 10
Time 20 mins
INGREDIENTS:
- ½ french stick, cut into ten 2cm slices
- 250g tomatoes, whole or cherry tomatoes
- 1 garlic clove, crushed
- 5-8 large basil leaves, roughly torn
- Salt
-
Extra Virgin Olive Oil
IINSTRUCTIONS:
- Preheat the oven to 180°C and lay the sliced bread out on an oven tray, then brush both sides with olive oil and bake in the oven for 10-15 minutes until the bread is golden brown.
- While the bread is baking, chop the tomatoes finely into a bowl, add the garlic, basil and a little salt to taste.
- Once the bread is ready, set it out on a serving plate and allow to cool slightly.
-
Spoon the tomato mix evenly across all of the bread and top with a drizzle of olive oil.
RECIPE NOTES:
- This bruschetta is best eaten fresh. If you don’t think you will eat all of it in one serve, keep the bread in an air tight container to stay fresh and crispy and place the tomato mixture in an airtight container in the fridge.
- Tomatoes are best kept at room temperature as they can go a little gritty in the fridge, but the mix should be fine for a day if you’re making this in advance.
Dietaries
Dairy Free, Vegetarian, Vegan
