Tasty tomatoes are paramount to a good bruschetta. There really is nothing like picking tomatoes fresh off the vine and eating them moments later.
By Emiko Davies
- Slices of the freshest crusty bread you can get your hands on, such as ciabatta
- Ripe tomatoes
- Freshly torn basil (try also fresh mint, thyme, majoram or oregano)
- Extra virgin olive oil
- Sea salt and pepper
- clove of raw garlic (optional)
- Prepare the tomatoes first by chopping roughly into similar sized pieces and tossing in a bowl with sea salt, some freshly ground black pepper and a generous slosh of extra virgin olive oil. Set aside for at least 10-15 minutes or so to allow the salt to draw out the juices and mingle with the olive oil. Meanwhile toast the slices of bread under a grill or in a pan (or over charcoal if you happen to have the barbeque on!). If you are using the garlic, rub the clove just once or twice over the hot toasted bread. Top with the chopped tomatoes and freshly torn basil or your other favorite herbs and if you like, another drizzle of extra virgin olive oil.
Emiko Davies is a food writer, photographer and illustrator who Amanda Hesser calls the "Renaissance Woman for the Internet Era". She lived in Florence, Italy, for seven years where she nurtured her love of regional Italian cuisine and now calls Australia's food capital, Melbourne, her home.