Italian · serves 2
Bruschetta
Good bread, ripe tomatoes, ten minutes. Nothing to hide behind.
Ingredients
- 1 crusty loaf, in thick slices
- 6 ripe tomatoes, diced
- 4 garlic cloves, whole
- A big handful of basil
- 5 tbsp olive oil
- 1 tsp vinegar
- Salt, black pepper
Method
- Dice the tomatoes, salt them, and leave them in a sieve for 10 minutes. Draining that water is what stops soggy bread.
- Toast or grill the bread until properly charred at the edges.
- Rub a raw garlic clove hard over the hot toast. The rough surface grates it — this is the whole technique.
- Olive oil over the toast, generously.
- Mix the drained tomatoes with torn basil, olive oil, vinegar and pepper.
- Spoon on top and eat immediately. It goes soft within minutes.