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.