Jamie's Italy
By Jamie Oliver
10 mins
Super easy
serves 6
About the recipe
Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.
Recipe From
Ingredients
1 small loaf of sourdough bread
1 clove of garlic
2 handfuls of nice mixed-colour ripe tomatoes
½ a bunch of fresh basil (15g)
quality herb or white wine vinegar
Top Tip
The toppings for bruschetta can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
Method
- Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
- Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
- Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
- Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschetta – really tasty.
Make sure your tomatoes are really ripe when making this topping.
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