Classic Bruschetta
A simply made bruschetta with perfectly ripe British tomatoes is unbeatable! Any good quality, fresh bread can be used for this recipe, although we prefer ciabatta. Try adding different toppings, such as pesto, cheese, anchovies, cured meats or grilled vegetables.
5 minutes prep, 3 minutes cook
Serves 4
Ingredients
1 small ciabatta loaf, cut into 2cm slices on the diagonal
Extra virgin olive oil
4 garlic cloves, peeled
6 very ripe vine tomatoes, diced
A small handful fresh basil leaves, torn
Sea salt and freshly ground black pepper
A small handful fresh basil leaves, torn
Method
Brush each side of the ciabatta slices with olive oil then toast under the grill on both sides.
While the bread is still hot, rub with the raw garlic cloves, top with the chopped tomatoes and basil leaves then drizzle with olive oil and season well.
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45 minutes, plus cooling, soaking and chilling
Serves 8
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