Classic Tomato Bruschetta on Grilled Sourdough
Ripe summer tomatoes, torn basil and garlicky charred sourdough. The best appetiser in the world takes 15 minutes.
Bruschetta is one of those recipes where the ingredients do ninety percent of the work — ripe tomatoes and good bread are nearly impossible to mess up.
It makes a fitting starter before something like the creamy Tuscan chicken or shrimp scampi pasta.
Ingredients
- 500g ripe tomatoes (mixed colours if possible), diced
- 1 small shallot, finely chopped
- 2 tablespoons extra virgin olive oil, plus more for the bread
- 1 tablespoon red wine vinegar
- Salt and pepper
- Big handful basil leaves, torn
- 4 thick slices sourdough
- 1 large clove garlic, halved
- Flaky sea salt to finish
Instructions
- Combine the tomatoes, shallot, oil, vinegar, salt and pepper in a bowl. Let sit 10 minutes.
- Meanwhile, brush the sourdough with olive oil and grill or toast until deeply charred on both sides.
- While still hot, rub each slice on one side with the cut garlic.
- Stir the basil into the tomatoes.
- Pile the tomatoes generously onto each slice, drizzle with extra oil and finish with flaky salt. Eat immediately.
Cooking tips
- Never refrigerate the tomatoes — the cold kills their flavour.
- Rubbing garlic on hot toast infuses it perfectly without being harsh.
- Add torn mozzarella or a spoon of ricotta to make it a light lunch.
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