Tomato bruschetta

These are an absolute must when summer comes and another great way to use tomatoes and if you have french bread or artisan bread which is a few days old – this is the perfect recipe. And even better, kids love them, adults love them…you can hardly make too many bruschettas. Serve them as appetizers or as tapas.

Ingredients:

• 25 slices of artisan bread or french baguette – preferably a few days old.
• 500-600 g. ripe chopped red tomatoes (plum or cherry tomatoes work equally well)
• 1 handful fresh finely sliced basil leaves
• 2 cloves of minced garlic
• 1 tsp. balsamico vinegar
• 1 tbsp. olive oil
• Salt and pepper to your tasting

Method:

Turn on and preheat the oven to 230 degrees. Slice the bread in slices approximately 1 1/2 to 2 cm thick. If your bread is larger than a baguette style bread – cut the slices into appropriate pieces (approximately 10 x 5 cm). It is perfect, if the bread is a day…or three…old. It is actually better than fresh bread, as this would absorb too much liquid and turn soggy.

Brush one side of each slice with olive oil and place them on a baking paper lined baking tray oil side down. Toast for approximately 6 min. or until golden brown. It really depends on your oven –

Meanwhile, cut the tomatoes in half, rid them of seeds and juice and chop them up. Mix with basil, garlic, olive oil, balsamico, salt and pepper.

Take out the bread slices, place them on a serving tray oil side up, and distribute the tomato mixture to the slices.

That is it…really easy…right? ;-)…and a great way to use old bread.