The name bruschetta comes from the Italian verb ‘bruciare’ to burn or damage with fire. It was probably one of the first starters or appetisers that we saw introduced over here in Italian restaurants and something we could recreate at home quite easily.
Of course, we don’t actually want the bread to be burnt, but it is that deep charring which adds flavour and is the perfect complement to the sweet, tangy juices from tomatoes.
Try and find the best tomatoes you possibly can, as it really does make a difference when using those that have been naturally ripened in the sun rather than a pallid greenhouse version. And good bread too – in this photo I used a black pepper sourdough from my friends at the Bakehouse 124 in Tonbridge which gave a wonderful added hit of warmth, a rye sourdough would also work.
Total Time
20 Minutes
Servings
1 to 2
Ingredients:
- 1 or 2 slices sourdough bread
- Approx. 12 cherry tomatoes, quartered
- 2 tbsp basil oil or really good olive oil
- 1 clove garlicFew basil leaves, shredded
- Few drops of balsamic vinegar
- Sea salt and ground black pepper
Directions:
-
In a bowl mix the diced tomatoes with the oil, the shredded leaves, vinegar and a pinch of salt and pepper.
-
Place your bread on the barbecue grill or a griddle pan and toast until coloured on either side.
-
Rub the garlic clove over the toasted bread just to impart the flavour and then discard.
-
Tilt your tomato bowl and with a spoon, take some of the juices which will have developed at the bottom and drizzle over the toasted sourdough.
-
Pile the rest of the tomatoes onto the bruschetta and garnish with a few fresh basil leaves.
Notes:
Don’t feel constrained to use basil, a pinch of dried or fresh oregano will also work.
Click here to download or print the one page recipe card
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