Bruschetta
This tomato bruschetta is a celebration of fresh, simple ingredients coming together to create a flavours that will transport you straight to the sunny hills of Tuscany. Perfect as an appetiser or a light lunch. Bruschetta is a versatile and crowd-pleasing dish that's sure to impress.
At the heart of this recipe are juicy, ripe tomatoes, which provide a burst of vibrant flavour. Combined with aromatic basil, a drizzle of high-quality extra virgin olive oil, and a hint of garlic, these tomatoes are transformed into a mouthwatering topping. The base is a slice of toasted rustic bread, to provide the ideal crunchy contrast to the soft, juicy topping. A sprinkle of sea salt and a dash of balsamic vinegar complete this simple yet extraordinary dish.
Ingredients
TOMATOES
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 4 large tomatoes, finely chopped
- Kosher salt
- 1/4 cup thinly sliced fresh basil
- 2 tbsp balsamic vinegar
- Pinch of crushed red pepper flakes
BREAD & ASSEMBLY
- 1 large baguette, sliced 1/4" thick on the bias
- Extra-virgin olive oil, for brushing
- 2 cloves of garlic, halved
- 2 tbsp smooth ricotta
Method
TOMATOES
- In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
- Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
- Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days.
BREAD & ASSEMBLY
- Preheat oven to 200°C
- Brush bread on both sides with oil and arrange on large baking sheet.
- Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
- Arrange bread on a platter, slather on the ricotta and spoon on the tomatoes just before serving.