Bruschetta

bruschetta - trustinkim.comTomatoes, freshly picked from the vine – is there a better taste of summer? Bruschetta is a tasty way to serve up some of these treasures from the garden, or the garden of a friend, or a Farmer’s market. Best made only with fresh summer tomatoes, but in a pinch, cherry tomatoes are often a best bet in winter.

I haven’t given amounts for this recipe because it’s easy to make, and you can alter amounts according to your taste and how much you want to make. Each tomato tastes a bit different, so the seasonings will depend on how much flavour is in our tomatoes.

What you need:

  • baguette
  • 1 clove garlic
  • the freshest tomatoes you can get
  • fresh basil
  • sweet onion
  • balsamic vinegar
  • extra virgin olive oil
  • sea salt

What you do:

  1. Slice and lightly toast the bread. You can toast it in the oven, toaster, or on the BBQ. The BBQ is a good option if it’s really hot and you don’t want to turn on your oven.
  2. Slice the garlic in half and rub it on the toasted bread. Set the bread aside.
  3. Mince a little bit of the onion, then chop the tomatoes and toss them into a bowl. Tear up or chop the basil and add it to the tomatoes.
  4. Drizzle a bit of olive oil and balsamic vinegar on the tomatoes, along with a pinch of salt – give it a toss. Taste and add more of each of these ingredients as you see fit.
  5. Just before serving, top each slice of bread with tomatoes. Alternatively, you can leave the tomatoes in a bowl and people can top their own.

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