Tomato Bruschetta

​When tomatoes are in season there is no better way to celebrate than by making the perfect bruschetta! Yes, it's a very simple dish, but you need to use the best tomatoes, olive oil and bread you can find. You can play around with different varieties of tomatoes and I found these three to be the perfect mix for me. The secret here is to use tomatoes that are not too watery and that are packed full of flavour. 

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Makes: 6 bruschetta 
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Ingredients 
1 Vesuvio tomato or Cuore Di Bue 
1 San Marzano tomato 
8 yellow datterino tomatoes 
1 large garlic clove
10 large basil leaves 
4 tbsp extra virgin olive oil 
2 tbsp balsamic vinegar 
1 tsp dried oregano 
A generous pinch of flaky sea salt 
6 thick slices of sourdough bread 

Method

1. ​Dice all of the tomatoes into about 0.5 cm cubes. Transfer them to a bowl along with the olive oil, balsamic vinegar, salt, oregano and the roughly shredded basil leaves. Give it a good stir all together and let it rest at room temperature for at least 30 minutes. Or for a deeper flavour, cover it and leave it overnight in the fridge. 
2. Meanwhile slice the sourdough bread into 2cm thick slices and toast them on a griddle pan over a medium high heat until they're nice and charred on both sides. 
3. Meanwhile, remove the skin from the garlic and as soon the the bread is ready and still warm, brush the garlic all over one side of each slice of bread. 
4. Drain the tomatoes from their own juices and the dressing and add them to a separate bowl. Just before serving, add a few tablespoons of the tomatoes over each slice of bread, followed by a tablespoon of the dressing. Enjoy! 

Watch the recipe video

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