This basic bruschetta recipe is so easy, and it’s great for using up that glut of summer tomatoes. It’s a very easy recipe to adapt, too.
This weeks’ recipe is from Kirstie here at Hello Charlie.
My summer veggie patch is usually well and truly finished at this time of year. The hot summer has usually burnt off the plants and cooked everything while it’s still on the plant. Not this year. The unseasonal Melbourne weather means that we are only now just starting to enjoy my tomatoes and monster zucchinis.
I have so many tomatoes at the moment, and I thought I would share my favourite way of eating them with you – bruschetta.
- A couple of slices of bread per person
- A couple of tomatoes per person
- Good olive oil
- Handful of Basil
Use whatever bread you have available although it is delicious on sourdough or ciabatta. I often omit the basil too purely because I have parsley growing at home and it still gives me that fresh home grown flavour.
I also have to say I love nothing better than a dash of balsamic vinegar… gives the tomatoes a nice ‘kick’!
Chop the tomatoes roughly, and mix with a drizzle of olive oil. Mix through the shredded basil and season with salt and pepper.
Grill both sides of the bread and rub with the cut clove of garlic while the bread is still hot. Spoon the tomato mixture over
drizzle with some more oil and eat!