top view of two pieces of fried baguette topped with tomato basil bruschetta

Tomato Bruschetta

Ingredient Notes

  • Tomatoes: These are the star of the show, so pamper them up. If it is tomato season, you can probably get away with your standard tomatoes, but if it isn’t, buy the best you can get, and it’ll make all the difference, trust.
  • Bread: Get fresh bread from the bakery of your supermarket, give it a little squeeze, you want it like that scene in Ratatouille where you hear the “sound of the crust”. Try and make the recipe on the same day as getting the bread too, otherwise, it’ll go stale quick and don’t toast too well.

 

Cooking Tips

  • Basil: Try and get a real sharp knife when cutting fresh herbs, you don’t want them to bleed out onto the board leaving that green stain, you want all the greenness in the dish!
  • Marinating: You ideally want to marinate for an hour plus, just to make sure everything is nicely infused but if you have to serve straight away it’ll still taste great.

 

 

Tomato Bruschetta

A super simple and little naughty tomato bruschetta, minimal ingredients but big flavours
Prep Time15 mins
Cook Time5 mins
Course: Lunch, Starter
Keyword: Bread, Tomato

Ingredients

  • 500 g Cherry Tomatoes
  • 2 Spring Onions
  • 7-8 Leaves of fresh basil
  • 3 Garlic cloves (not including a clove for rubbing onto bread)
  • 3-4 tbsp Extra Virgin Olive Oil (not including some for grilling the bread)
  • 1 tsp Balsamic Vinegar
  • Flaky sea salt to taste (usually 1-2 tsp
  • 1 Large crusty loaf of bread

Instructions

  • Start by chopping the tomatoes - Chop them in half and half again, then remove the seed centre so you are left with the flesh, add it to a bowl
  • Finely chop the spring onions and add to the bowl
  • Mince 3 cloves of garlic into the bowl
  • Add in the extra virgin olive oil, balsamic vinegar and sea salt and give it a good mix
  • Finely chop the basil and add to the bowl, mix gently to not bruise the basil
  • Cover and put in the fridge to marinate while you prep the bread (ideally up to an hour but still fine if not)
  • Cut the loaf, if its a baguette cut at an angle so that you have more of a surface area to work with
  • Rub garlic on the crusts of the bread and then onto the bread itself, do this on both sides
  • Lightly drizzle olive oil on both sides of the bread
  • Start toasting the bread in a pan or griddle or the oven until nice and golden
  • Top the golden bread with your now lovely marinated tomatoes, add some more fresh basil for garnish
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