Italian Bruschetta is a staple in most households. Perfect for summer barbeques but also as a starter in the winter, when you want a dose of freshness to accompany those heartwarming main dishes…
Mix up any toppings you like, such as goat’s cheese, figs, anchovies or even some cured meats, or stay traditional with a fresh tomato and basil bruschetta. The latter is my favorite- absolutely delicious and suits any meal!
- 1 baguette or similar Italian bread
- 2 handfuls mixed ripe baby tomatoes
- 1 small bunch fresh basil
- sea salt
- freshly ground black pepper
- olive oil
- good-quality white wine or herb vinegar
- Chop the tomatoes into halves or quarters and tear the basil into small pieces. Place both into a medium sized bowl.
- Sprinkle the tomato and basil mixture with salt and pepper, then toss with a good swig of olive oil and vinegar. (If you don’t have any vinegar- a little bit of lemon juice will work too)
- Set the topping aside while you prepare the bread.
- Slice 6 pieces of bread and toast on a medium-hot pan with a bit of olive oil. Cook on both sides to ensure there is an even toasted color.
- Once the bread is nice and toasted- remove from heat, rub with a piece of fresh garlic (if you wish).
- Top the pieces of bread with a generous amount of the tomato topping, some more fresh basil and enjoy!