Ingredients
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6 or 7 Tomatoripe
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2 cloves Garlic
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1 tbsp Extra Virgin Olive Oil
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6-8 leaves Fresh Basiltorned into small pieces
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1 tsp Saltto taste
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1/2 tsp Pepperto taste
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1 BaguetteItalian
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60 ml Olive Oil
Directions
Nothing says Italian summery days to me like Bruschetta. Whenever I see it on the menu I always pick it – I much prefer it to garlic bread. In fact, Bruschetta is really quick and easy to make too. Just chop up the topping in advance and then when you want to serve it simply toast your bread and add the topping.
Our elder child adores tomatoes so we have been growing some in the garden. It’s taken all his will power to save them for this meal. He scoffed the bruschetta, our little girl was less keen she ‘doesn’t like those red things’. Sigh! She had pesto on her toast instead.
Steps
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1
Done
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Chop the tomatoes, toss them with the finely chopped garlic, olive oil, balsamic vinegar, basil and salt and pepper. (Putting the mixture in the fridge for an hour will improve the flavours.) |
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2
Done
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Cut the baguette on the diagonal to make longer slices about 2.5 cm thick. Brush one side with olive oil and place olive oil side down on a baking sheet. |
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3
Done
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Place them in the oven on the top shelf and toast on each side for about 5 minutes or until golden brown on the edges. |
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4
Done
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Put the toast slices on a platter olive oil side up and spoon some of the tomato mixture on top then serve immediately to prevent them from going soggy. You can also serve the tomato mixture in a bowl for dipping which prevents the bread from going soggy. |
