Saturday, 9 June 2012


It was a rare and unexpected triumph, my first attempt at Bruschetta. Something I presume everybody else knows about etc. and has made up oodles of times. Anyway this works:

Ingredients - 4 big tomatoes, fresh basil leaves, olive oil, balsamic vinegar, garlic, seasoning and of course a nice crusty bread of your choice.

Method - Skin the tommys in boiling water (hold in the pot for a minute, extract with a fork and the skins peel away very easily in an extremely satisfying manner). Scoop out all the gunge and seeds (discard) and chop the bits up. Add a teaspoon of balsamic vinegar and a tablespoon of the oil. Chop up about 8 basil leaves and add with the seasoning and some crushed garlic (to taste). Mix.

Toast or bake the bread (cut into 1/2 inch thick slices), scoop on the tomato filling and serve on a warm platter. If you're lazy get some ready sliced garlic bread, heat it up and pop the mix on. Garnish with a few olives, splash around a cheap Chianti and you're motoring like an Alfa 166. Yummytastic.

Prep time - 10 minutes.
Cook time - 5 minutes.
Scoff time - 7 minutes (may vary according to conversation and other hygiene factors).