Classic Bruschetta

Do you do what I do, and correct people in cafes who order “brushetta”? No? Never mind.  Perhaps my idiosyncratic intolerance of this common mispronunciation is the reason I prefer to make it at home.

Get hold of the best quality tomatoes and bread you can find.

  • 1 sourdough baguette (or a similar good quality hard bread)
  • 3-4 ripe tomatoes
  • 2 garlic cloves
  • handful of basil
  • extra virgin olive oil
  • balsamic vinegar
  • sea salt and cracked pepper

Step 1: Prepare the topping.  Cut the tomatoes in half and squeeze out the pulp, otherwise your topping will be far too runny.  Chop the tomato up into small pieces and place in a bowl.  Finely chop the garlic, or do what I do and grate it using a microplaner straight over the tomatoes.  Chop the basil and add, along with about a teaspoon each of balsamic vinegar and olive oil, and season with salt and pepper.  Put aside.

Step 2: Prepare the bread.  Heat the oven to 170 c.  Slice the baguette on the diagonal, brush each slice with some olive oil, and place on a baking tray.  Bake in the oven for about 15 minutes.  Remove and rub each piece with the other garlic clove sliced in half.

Place the topping on each slice, drizzle over a little extra oil, season with extra salt and pepper, and serve, preferably with a glass of chianti.

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