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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.

 

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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.

 

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buon appetito!!

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