Bruschetta is another simple classic, but when done right – it’s just perfect. Sweet, fresh tomatoes, fragrant basil and garlic-kissed toasted bread. Squeezing the halved tomatoes makes the mixture far less watery.
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6 tomatoes or 500g cherry tomatoes
1 small red onion or ½ large onion
25g fresh basil
2 tbsp white wine, red wine, or herb vinegar
3 tbsp good quality extra virgin olive oil, plus more for brushing
salt and freshly ground black pepper
1 loaf crusty bread, preferably sourdough or ciabatta
3 garlic cloves, peeled
Preheat the oven to 200°C / Gas Mark 6 or put the grill on to high.
Chop the tomatoes in half, from side to side, not top to bottom. Using your hand, squeeze most of the seeds out. Finish chopping the tomatoes into small pieces. Thinly slice the red onion into semi circles. Roll up the basil and thinly slice into what’s called a chiffonade. Add the onion and basil to the tomatoes. Dress with the vinegar and olive oil and season with salt and pepper.
Slice the bread and lay on a baking tray. Brush with olive oil on both sides. Place in the hot oven or under the grill. Cook for 5 minutes or until just toasted, flip and cook the other side of the bread.
Remove the bread from the oven and when cool enough to touch, rub one side with garlic. Place the toasted bread on a plate and spoon on the tomato mixture.
Serve immediately. Alternatively, serve the tomato mixture in a bowl and the bread on the side.
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