I love tomato bruschetta, and in 2019, while travelling in Italy, I got to taste most of my favourite Italian food (including bruschetta) made in their country of origin. My recipe is my absolute favourite type of bruschetta and is always a crowd-pleaser.
While housesitting for my mum earlier this year, I had an almost unlimited supply of delicious cherry tomatoes. Bruschetta is an excellent way to use fresh tomatoes from your garden when masses ripen all at once.
It is a super easy starter for our summer barbecues and picnics. You can make the tomato topping ahead of time and store it in a sealed container. Then simply toast or BBQ the bread and top with the tomato just before serving.
Tips
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- Slice or dice the tomatoes; it’s up to you.
- You’ll want as much tomato juice as possible. So pour it off the chopping board and into the bowl with the tomatoes.
- Use a rustic bread such as ciabatta, pagnotta, pane di casa, baguette or sourdough.
- Toast or grill the bread until golden brown and crisp.
Easy Delicious Bruschetta
Ingredients
4 tablespoons of olive oil
2 large cloves of garlic, finely chopped
250g cherry tomatoes, sliced
Small red chilli, finely diced (optional)
A bunch of basil (reserve small leaves for garnish, finely slice the rest)
Salt and fresh cracked pepper
Bread (I used a large baguette with this recipe).
Method
Place the sliced tomatoes, a sprinkle of salt and black pepper in a bowl, mix and set aside.
Heat the oil in a small pan over medium heat. When hot, add the garlic and sauté gently for 2 – 3 minutes; do not burn.
Prepare the toast
Slice the bread on a diagonal and grill. Alternatively, toast it in your toaster for a super easy, quick toast.
To Serve
Place the toast on a serving plate and top each piece with spoonfuls of tomatoes. Be sure to drizzle the olive oil over the bruschetta. Garnish with small fresh basil leaves.
Pour the hot oil and garlic over the tomatoes. Mix well. Add the basil and chilli, and toss to combine. Taste and adjust salt and pepper if needed.
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