Bruschetta
Thick slices of grilled crusty bread rubbed with raw garlic and topped with juicy chopped tomatoes, torn basil and good olive oil.
Method
- 1
Core the tomatoes, squeeze out most of the seeds and cut the flesh into small dice.
- 2
Mix the tomatoes with the basil, 3 tablespoons of the oil and a good pinch of salt, and leave them to stand.
- 3
Heat a griddle pan over high heat, or heat the grill.
- 4
Toast the bread on both sides until crisp and marked with golden stripes.
- 5
While the toast is hot, rub one side of each slice with the cut side of the garlic.
- 6
Drizzle the slices with the remaining oil.
- 7
Spoon the tomatoes on top just before serving so the bread stays crisp, and finish with black pepper.
Notes
- Use the ripest tomatoes you can find. The dish is only as good as they are.
- Strictly, bruschetta is the grilled, garlic-rubbed bread. Tomato is simply the best-known topping.
Equipment
Ridged griddle pan or grill, Mixing bowl, Sharp knife