I love tomato bruschetta. I wish it were me who invented it. Such a simple combination, but so full of flavour! Each time I go to an Italian restaurant and it's on the menu, I'm tempted to order it for starter. They don't necessarily meet my expectations, though. Maybe it's because I know how to make it and that it's not difficult at all to get it right. Here's the way I like it most.
(This is a simplified version of a recipe from BBC Good Food)
Ingredients
5-6 ripe vine tomatoes
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
6-8 fresh basil leaves
salt and freshly ground black pepper
1 baguette or Italian bread (I used ciabatta loaf)
olive oil spray
Instructions
1. Prepare the tomatoes. I prefer my tomatoes peeled. To peel a tomato easily, scald them. Fill a tall dish with boiling water. Drop tomatoes into boiling water and keep for about 30 seconds up to one minute. Remove tomatoes and place in a bowl of cold water to stop the cooking process. Using a sharp small knife, remove the skins. Cut the tomatoes in quarters and remove the seeds from their centres.
2. Chop the tomatoes finely.
3. Place the tomatoes, garlic, 1 tbsp olive oil and vinegar in a bowl and mix. Add chopped basil. Add salt and pepper to taste.
4. Slice the baguette or a bread loaf diagonally and toast in the hot oven or on a griddle pan, until the bread begins to turn golden brown.
5. Place the bread on a serving plate. Spray one side (top one) with olive oil. Arrange the tomato topping on each slice and serve. You can sprinkle with some more black pepper if you like.
