‘Bruschetta’ is one of those great appetizers that look and taste fantastic and yet are an absolute breeze to make (a.k.a my favorite kind of appetizers). The key is to keep your toppings simple and to use high quality ingredients whenever possible.
I always try to use seasonal produce for my bruschettas so I tend to rotate the toppings according to the seasons (pear and blue cheese in autumn, peas in the spring etc.). In the Summer, I can’t enough of bruschettas topped with fresh tomatoes and basil. The tomatoes are so beautifully ripe and fragrant at that time of the year that all you need is a few ingredients to make them sing. A little olive oil, a touch of garlic and you’ve got yourself the perfect summer’s day dish.
Bon appetit! x
1 punnet of cherry tomatoes (approx 250g), quartered
1 sour dough baguette, sliced into approx 1cm slices
1 clove of garlic, minced
5-6 fresh basil leaves, chopped
1 tsp balsamic vinegar (optional)
Extra virgin olive oil
salt and pepper
♥ Pre-heat your oven (grill setting) to 190 degrees Celsius.
♥ Brush each slice of bread with a little olive oil and place on a baking tray. Toast in the oven for about 4 minutes (or until the bread becomes lightly brown).
♥ In the meantime combine the tomatoes, garlic, balsamic vinegar, and basil into a bowl. Drizzle with one tablespoon of olive oil. Season with salt and pepper to taste.
♥ Spoon the tomato topping onto each slice of bread. Drizzle with a little more olive olive just before serving if you wish.
NB. If you’d prefer to take a more traditional approach, simply toast the bread slices without brushing them with olive oil beforehand and then rub each piece of toast with a garlic clove. I simply prefer to add the garlic directly into the tomato mixture to avoid having my hands smelling like garlic all night :)