Tomato Bruscheta

When most people think of Italian food they think of simplicity, clean flavours and simple preparation. When you think of classical Italian cuisine you can't get more clean and simple than bruschetta. What could be easier than toasting a piece of bread on a griddle pan, rubbing it's with a garlic clove then topping it with something good.

One of my favourite bruschetta is this one, fresh tomatoes with basil and the added zing of background heat from fresh chilli. Obviously it best to use good fresh tomatoes, a variety such as Picollini or San Marzano are great on this bruschetta but any fresh full-flavoured tomatoes will do.


The Recipe


1 thick cut slice of bread, such as sourdough, ciabatta etc
1 garlic clove peeled and sliced in half
6 cherry tomatoes, roughly chopped
5 basil leaves
pinch of dried chilli
olive oil
salt and freshly ground black pepper


Put griddle-pan on stove over a high heat and allow to get very hot.


Drizzle a little oil on the bread and rub with fingers to cover surface on both sides.


Place bread on griddle pan and allow to toast and char.


Whilst bread is toasting, place tomatoes, basil leaves, dried chilli, seasoning and a drizzle of oil in a bowl and mix together well.


Once bread toasted turn over and toast other side till toasted and charred.


Remove bread from griddle and while hot rub the garlic clove over the surface of the bread to flavour it.


Place bread on plate and spoon over the tomato mixture from the bowl, drizzle with olive oil and serve.