Bruschetta

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Why recepie famous for?

Real Tomato and Basil Bruschetta, made the proper Italian way. So simple! The key is to use good crusty bread, like ciabatta or sourdough, and ripe, juicy tomatoes.

Ingredients

BREAD
4 slices crusty bread like sourdough or ciabatta , sliced 1.5cm/ 3/5" thick (Note 1)
extra virgin olive oil , for brushing
1 garlic clove , halved (unpeeled)

TOMATO AND BASIL TOPPING

4 tomatoes (medium) , ripe and juicy, at room temperature
1/4 cup basil leaves , roughly chopped
1.5 tbsp extra virgin olive oil
1/8 tsp salt , kosher / cooking salt
Black pepper

Instructions

Preheat grill/broiler on high (or grill side of BBQ or griddle skillet).
TOMATO TOPPING
Cut tomatoes in half. Use a measuring teaspoon to scoop out watery seeds (reserve for other use, see post for suggestions) then dice into 1cm / 2/5" pieces.
Place tomato and remaining Topping ingredients in a bowl and gently toss to combine. Set aside for 5 to 10 minutes for the flavours to meld and the tomatoes to become juicy and soften slightly.
BREAD
Brush each side of bread with oil then grill/broil until golden and crusty - about 3 minutes on each side.
Rub one side of the surface of the bread lightly with the garlic.
ASSEMBLE
Pile topping onto bread with some of the juices. Drizzle with more extra virgin olive oil and serve immediately.

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