Tomato and basil bruschetta
Chargrilled sourdough rubbed with raw garlic and piled with ripe tomatoes, basil, red onion and olive oil. Simple, fresh and gone in minutes.
- Prep
- 10 min
- Cook
- 6 min
- Serves
- 4
- Per serve
- 350 kcal
Ingredients
Method
Heat a chargrill pan or the grill (broiler) to high.
Dice the tomatoes into 1 cm pieces (halve any cherry tomatoes) and put them in a bowl with the red onion, basil, 2 tablespoons of the oil, the vinegar, salt and pepper. Toss and leave to sit while you toast the bread; the salt draws out the juices.
Brush the bread lightly with the remaining oil and cook in batches for 1 to 2 minutes each side, until crisp with charred stripes. Keep the first batch warm on a rack so it doesn't go soggy.
While each slice is still hot, rub one side firmly with the cut garlic. The rough toast grates the garlic like sandpaper.
Spoon the tomato mixture onto the toasts with a slotted spoon, leaving most of the juices behind, and serve straight away.
Tips
- Use the ripest tomatoes you can find; in winter, cherry tomatoes have the most flavour.
- Top the toasts right before serving. Assembled bruschetta goes soggy within 15 minutes.
- Most sourdough is vegan, but some breads contain milk or butter, so check the label. Use gluten-free bread for a gluten-free version.
