Pronounced “brusketta”, this tasty Italian snack is like ‘summer on toast’ for me. I love finding beautiful ripe tomatoes or raiding my mum and dads tomato vines to get that extra earthy taste you often don’t find on the supermarket shelves. Alternatively visit your local organic markets and if in season you’ll smell the delicious and plump tomatoes as you browse the fresh produce.
I only make a tomato bruschetta if I can find decent tomatoes. Brushetta is a great appetiser and the tomato version has probably been done to death, but a good recipe is always great to have. I also often make other varieties such as broad bean, artichoke or grilled vegetables like asparagus that marry well to the garlic infused toasted bread. In the past I have made 3 varieties and served them on a platter for people to help themselves too.
“If you love bread salads this recipe can be used for that also, simply chop the tomatoes in larger pieces and cut the bread in squares of the same size. Toss the bread in the XV olive oil and garlic and toast under the grill and serve on top of the tomatoes. It is a dish I make quite often in France each summer”
Bruschetta is perfect for a BBQ or dinner party because it can be prepared in large batches well in advance which gives you time to source great quality ingredients.
If you would like any of my other Bruschetta recipes leave a comment below and I will share them with you.
What you’ll need:
6 or 7 ripe plum tomatoes (or 700 grams)
2 cloves garlic, finely chopped
2 tablespoons of good quality extra virgin olive oil
1 tablespoon of balsamic vinegar
10 fresh basil leaves chopped
Milled salt and pepper to taste
Your favourite bread sliced (1 1/2 cm thickness) – I like a dense sourdough or cibatta
1/4 cup of XV olive oil for brushing on the bread
2 garlic cloves for rubbing on the oiled bread slices
Finely chop the tomatoes and place them in a bowl. Add the chopped garlic, XV olive oil, and the balsamic vinegar.
Brush the bread slices with XV olive oil and rub them with the garlic cloves. Place them on a tray and toast them until slightly golden on each side.
Serve in a glass bowl with the toasted bread slices on the side.
Serves 4 – 6 as an appetiser.