Classic bruschetta

November 21 2011
by emma


I pretty much live for this dish in summer.

Diced colourful cherry tomatoes or halved or vine ripened tomatoes, juice squeezed out, finely diced, with roughly sliced fresh basil, a bit of finely chopped spicy red onion (not too much if you don’t like things too oniony), a splash of sweet yet tart balsamic vinegar and fruity extra virgin olive oil, freshly ground sea salt and black pepper, piled on top of ciabatta bread which has been sliced, brushed with extra virgin olive oil, rubbed with halved garlic clove and toasted in the oven or under the grill.  Oh and if you have an avocado handy, dice that up too.

Oh yeah.


2 Responses leave one →
  1. But it has to be made with GOOD tomatoes, otherwise the dish can easily be a flop – but your right this is a summertime dish.

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