Friday, 2 November 2012


There's something funny about bruschetta. I mean, technically, it's just toast. But then it's so much more than just toast. Bruschetta can be served with so many different toppings, but tomato and basil is of course a classic. Juicy tomatoes and fresh chopped basil makes a ridiculously refreshing combo.

It's also ridiculously simple to make, not to mention quick! In retrospect, I'm not sure why it took me so long to make bruschetta in the first place. Great as an appetizer, but also great as an antipasti. I quite often like to make antipasti dishes for dinner, and I often struggle to come up with vegetarian ones to suit Graeme, so this will definitely be making it onto the menu more often. So easy, so tasty.

Balsamic tomato basil bruschetta recipe (makes 6 slices):
6 thick slices of Ciabatta (or similar)

2 tomatoes
40 g basil
1 clove of garlic
1 tablespoon balsamic vinegar
pinch of flaky sea salt
olive oil

Directions: First make the topping. Chop the tomatoes and basil and place in a bowl. Add sea salt, balsamic vinegar and one table spoon of olive oil. Mix it all together. Then, place the ciabatta slices on a baking tray and drizzle both sides with olive oil. Put in the oven for a couple minutes until brown. Take them out, flip them over, and toast the other side too. Once they're done, use a knife to crush the garlic clove, and then rub the garlic into the toast. Top with the tomato and basil mix, and serve! Yummies!

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