This has to be my favourite bruschetta, it’s simple, traditional and classic. It’s a great way to use up extra tomatoes but as usual I have to preach about quality of ingredients. The key to this is simplicity so the flavours you use are key, get your hands on some sweet tomatoes which can be a bit of a problem in Ireland, I find the “piccolo” tomatoes from Superquinn very good and the San Marzano in Dunnes are also excellent. A good quality olive oil is always important and I got my hands on some Maldron sea salt recently which is as good as they say. Bruschetta bread is not an easy thing to find so a good ciabatta loaf will be a perfect substitute.
what you need:
250g cherry tomatoes
1 garlic clove
extra virgin olive oil
sea salt and black pepper
about 6 basil leaves
bruschetta bread or ciabatta
what to do:
chop your tomatoes, season, add your basil and drizzle with olive oil.
heat a grill pan and toast your bread on both sides until nicely toasted.
rub one side of your bread with your garlic clove.
spoon your tomato mixture on top and sprinkle a couple of torn basil leaves , drizzle a little olive oil and serve.
buon appetito!!
My all time absolute nicest memories of Italy lie in this, eating it at Lake Garda, in Florence and Rome. Must get some of those tomatoes too………..
This is summer food for me! I have so many happy memories associated with tomato/basil bruchetta.
This is a perfect starter when youre sitting outside on the terrasse, and the Weber is hot.
Often we add a slice of Parma ham on top, if we have any.
Classic but amazingly good Lors. Perfect for the warm summer weather and even better if the tomatoes are home grown.
We ate this just about every night in Italy. The tomatoes were sooo good.
The bruschetta looks delicious. Great pictures, looks like’s it’s going to jump off the table into my mouth!