With tomatoes, basil and garlic now in abundance, it is definitely Bruschetta Time!
METHOD
METHOD- Turn on your oven to 220 degrees – fan bake
Into a jar:
- 1/2 cup olive oil
- 2 or 3 garlic cloves, crushed
Shake well, then brush over pieces of sliced bread:
- 1/2 Baguette (sliced into pieces on the diagonal) or we love the La Tartine dinner rolls cut in half (this recipe is enough for 6 dinner rolls cut in half)
Pop these onto an oven tray (I use pizza trays so they heat from both sides) and place into a hot oven for about 5 minutes.
You should have about 1/4 cup of olive oil and garlic left (if not top it up) and then add:
- 2 tsp Balsamic Vinegar (make sure you use a good quality vinegar!)
Shake well and then pour over your tomatoes and basil:
- 10 tomatoes, deseeded (ie. scoop out the insides of the tomatoes and discard). Dice the flesh into small pieces
- 1 bunch basil, leaves only (washed, dried and shredded finely)
- Rock salt and black pepper to taste
Stir gently to disperse the dressing. Serve your tomato mix in one bowl and the bread on another.
Heap a spoonful of the mix onto your bread and ENJOY!
TIP – Instead of discarding your tomato seeds, put them on a paper towel in a sunny spot to dry… and grow your own tomatoes!