Bruschetta in its purist form is grilled country style bread rubbed with garlic and drizzled with a good quality extra virgin olive oil.
Bruschetta when at it’s finest is a result of the quality of your ingredients. Firstly you need bread with a soft chewy texture, great flavour and a crisp crust. Oil is equally important. You want a cold pressed extra virgin olive oil that is fruity or grassy in flavour and preferably from a single estate.
For me a simple tomato bruschetta is perfection. I try to buy organic or locally grown vine ripened tomatoes that are sweet, fragrant and juicy. Everything should be prepared at the last minute for the best results.
8 slices country style crusty bread, such as ciabatta or sourdough
4 garlic cloves, peeled and cut in half
6-8 vine ripened tomatoes
Extra virgin olive oil
Freshly cracked pepper
16 small basil leaves
Toast the slices of bread on both sides under a grill or on a barbeque. Rub half a garlic clove generously on each slice of bread and season with salt.
In the meantime slice the tomatoes in half and into thin slices. Arrange the tomatoes on the bread. Season with more salt and pepper and drizzle with plenty of extra virgin olive oil.
Serve immediately, sprinkled with the basil leaves.