Phoodie’s Heirloom Tomato Bruschetta 0

January 19, 2013

I love Bruschetta. Your bruschetta, your Mum’s bruschetta, Nonna’s bruschetta! Bruschetta bruschetta bruschetta!

It’s such an easy thing to bang together and it “works” every single time. It’s Summer food at it’s best.

Perfect at a BBQ whilst the meat is grilling away.

Great for the kids.

What’s not to love!?

These days you can put whatever it is you want on top, but I’m definitely fan of the “original” tomato…..

In Phoodie style, however, I thought I would mix it up a little and have gone with Heirloom tomatoes instead of just plain. so, traditional, with a twist!

Gives it that added bit ‘o’ bling!

INGREDIENTS (Makes 24)

24 Pieces toasted sliced bread

5 cups of diced heirloom tomatoes

6 large basil leaves

2 tablespoons olive oil

1 clove garlic

2 teaspoons salt

1 teaspoon pepper

METHOD

1) Slice bread in 1 and a 1/2 cm thick pieces. Place under grill at 180 degrees until golden brown (DO NOT LOOK AWAY AS THIS HAPPENS ALMOST INSTANTLY!) Then turn over and repeat for other side.

2) Dice tomatoes and add chopped basil, salt, pepper and olive oil and 1/2 garlic clove (minced). Stir gently to combine.

3) Use the other 1/2 garlic clove to rub on to each piece of bread (cut end of clove)

4) Spoon tomato mix on top.

note: only do step 4 JUST as you are about to serve otherwise bread will go soggy! If you feel there is too much juice in the mix feel free to get rid of some of it!

ENJOY!

STEP BY STEP SNAPS

THE BREAD