Bruschetta is a little aperitivo snack to wake up the appetite before dinner. You don’t want your palate ruined with raw garlic, onions and balsamic vinegar with your first bite.
Author: Terence Carter
80gcherry tomatoeschopped finely
1garlic clovecut in half
6-8leavesof fresh basilfinely chopped
20mlextra virgin olive oil
salt and pepper to taste
Slice the baguette on a 45˚ angle. I like the thickness of the slices to be 12mm thick.
Brush a little extra virgin olive oil on both sides of the slices and toast. I like to use a griddle pan on the stove.
While the slices are toasting, quarter the tomatoes and chop them into small pieces.
You can tear or cut the basil into strips. Save the little leaves for garnish.
Place the tomatoes in a bowl, add most of the olive oil and add salt and pepper to taste. Don’t be too shy with the salt as it really brings out the tomato flavour. Mix and add the rest of the olive oil as necessary
When your toasted baguette pieces are ready, rub the garlic slice gently on the surface of the ‘top’ of the toast and brush with a little more olive oil.
I add the tomato mix to the pieces on the plates that I’m serving on as some pieces of tomato will spill off. Using a teaspoon, spoon on the mix of tomatoes.
You can drizzle with a little more olive oil and garnish with small basil leaves.