Tomato Bruschetta
 
Prep time
Cook time
Total time
 
Re: bread, just choose something with a nice crusty outside and soft interior that you love, sourdough, ciabatta, something a little dense so it can carry the big flavours.  Something also not too tough.  In our house we call bread that is too crusty a 'roof cutter' literally slices the roof of your mouth when you eat it!
Author:
Serves: 4
Ingredients
  • 1 loaf of rustic bread sliced about 2cm thick (I sliced my loaf lengthways in half then into smaller pieces so that each piece has crust as the bottom - to hold the juices in)
  • 4 small or 2 large tomatoes (I used vine ripened, very red and sweet)
  • 2-3 tablespoons fresh basil (about 6-8 big leaves)
  • 1 golden shallot (eschallot) very finely diced (spanish onion is fine too, about 2 tablespoons)
  • ¼ cup of good quality olive oil plus extra for drizzling toast
  • 1 tablespoon of red wine / red grape vinegar
  • 1 teaspoon of sea salt
  • ½ teaspoon of fresh ground pepper
  • 1 clove of garlic
Instructions
  1. To make dressing, in a small bowl add diced shallots, olive oil, vinegar, salt and pepper.  Set aside to marinate.
  2. Dice the tomatoes and shred the basil into a separate bowl.  I sliced the basil but if you are a traditionalist by all means tear it in pieces.
  3. For the bread, grill on a pan on the stove or in the oven until you get some nice charcoal bits but it's still soft inside - I grilled on both sides.  While still hot, rub bread with a cut garlic clove and drizzle with olive oil.
  4. Mixed the tomatoes and basil with the dressing.  Spoon mixture onto the bread including all the juices.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2012/11/18/simple-and-fast/