Tomatoes, 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:
- 1 clove garlic
- the freshest tomatoes you can get
- fresh basil
- sweet onion
- balsamic vinegar
- extra virgin olive oil
- sea salt
What you do:
- 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.
- Slice the garlic in half and rub it on the toasted bread. Set the bread aside.
- 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.
- 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.
- 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.