BEST EVER BRUSCHETTA
The most refreshing of summer lunches! Because bruschetta is so simple, it really relies on good quality ingredients. Use the most fragrant tomatoes you can find, the best quality olive oil and delicious crusty bread.
- 4 large handfuls of tomatoes I used a mix of local ones
- 1/2 bunch basil leaves only & chopped
- 1/2 tsp dried oregano
- 1 tsp white wine vinegar
- extra virgin olive oil
- sliced sourdough
- 1 garlic clove chopped in half
- sea salt & freshly ground black pepper
Finely chop your tomatoes. Transfer the chopped tomatoes into a sieve, add a pinch of salt, and give them a good stir with a spoon to drain any excess liquid.
Combine the drained tomatoes, chopped basil, dried oregano, white wine vinegar, 2 tbsp of olive oil and a large pinch of salt in a bowl. Mix well, then taste and adjust the seasoning. Set aside whilst you prepare the toast.
Brush a little olive oil onto each side of your sliced of your sourdough. Place the bread under a hot grill and grill for 2-3 minutes each side, until golden (I like mine to still be a little soft in the middle, not crunchy all the way through as is traditional). Remove from the grill and immediately rub the halved garlic clove on one side of each slice (it’s a strong flavour so go gently!).
Generously spoon the tomato mixture onto the sourdough and finish with a crack of black pepper.
Looking for more toast recipes? Try this: Crushed Peas On Toast.