Bruschetta

Ingredients

For the topping

  • 4 Large tomatoes or 8 tomatoes 

  • 2 tbsp red onion, finely chopped (optional)

  • 3 tbsp extra virgin olive oil

  • ½-¾ tsp salt (cooking salt/kosher salt)

  • ½ tsp dried oregano

  • 10-12 basil leaves

For the bruschetta

  • 1 crusty Italian loaf or baguette 

  • ¼ cup extra virgin olive oil

  • 2 cloves garlic

To serve

  • extra virgin oilve oil

  • salt

  • fresh basil

Instructions

For the topping

  • Dice the tomatoes

  • Place the tomatoes in a non-metallic bowl.

  • Add in the finely chopped onion (if using), then drizzle over the olive oil. Stir to combine.2 tbsp finely chopped red onion

  • Season the mixture with salt, oregano, and then tear in the basil leaves. Give the mixture a final good stir and set the mixture in the refrigerator for a minimum of 15 minutes but for up to 2 hours

For the bruschetta

  • Cut the bread loaf into slices

  • Brush each side of bread with the oil, then either broil/grill or use a griddle pan until the bread is crispy and golden. This will take around 3-4 minutes a side.

  • Alternatively, you can bake the slices on a rack in the oven (450°F /230°C) for 6-7 minutes. Keep an eye on it, as it can go from underdone to burnt very quickly.

  • While the bread is still warm, take the garlic clove and rub it over the crispy bread. Repeat with all the slices.

To serve

  • Arrange your warm bread on a plate and then drizzle each slice with a little extra virgin olive oil.

  • Remove your tomato topping from the fridge, taste, and add more salt if needed. Pile a spoonful of the tomato topping onto each bruschetta and serve immediately.

Recipe adapted from sprinkleandsprouts.com