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Tomato and Basil Bruschetta

I’m not the best person at remembering to send someone a recipe they’ve asked for. Unless I get reminded or leave an email in my inbox marked as “unread”, it’s unlikely I’ll get around to it, especially if I haven’t had a chance to type it out. So I felt a bit bad when a friend of mine asked for a Bruschetta recipe and I still haven’t emailed it to her.

Well here is the Bruschetta recipe I use. It’s nice and quick, with lovely flavours… even for someone who doesn’t like eating raw tomatoes… now who could that be? 😉 De-seeding the tomatoes reduces extra liquid which will cause the bread to soften and go soggy, so make sure you serve very soon after spooning the tomato mix onto the bread.

Tomato and Basil Bruschetta

(Recipe from Super Food Ideas [1])
Serves: 4

1 loaf day old sourdough bread
2 garlic cloves
¼ cup good-quality extra-virgin olive oil
2 large tomatoes, quartered, deseeded
4 basil leaves, shredded
2 tablespoons olive oil
3 teaspoons balsamic vinegar
salt and pepper to taste

Slice bread into eight, 1cm thick slices (traditionally straight across the bread, not diagonally). Lightly toast (under grill) both sides bread until crisp on outside but soft on side. Cut garlic cloves in half lengthways. Rub cut side of garlic over 1 side of hot bread.

Drizzle 1½ teaspoons oil over garlic side of bread, Season with salt.

Cut tomato quarters in half again and dice. Place in a bowl. Add basil, oil, vinegar and salt and pepper. Stir gently to combine. Spoon onto toasted bread and serve.

Variation: Replace the fresh tomatoes by combining 1 cup chopped semi-dried tomatoes and ½ cup chopped feta-stuffed olives with the basil.