Tomato and basil are, in my opinion, a jaw dropping combination, used in many sauces and salads. It is made even better when you add mozzarella to it; then adding some leaves like rocket to make the salad ‘Caprese’. So many have assumed that the combination originates from the isle of Capri, just off the coast of Naples. Tomato and basil are a very famous duo, much like other timeless classics such as lemon and thyme, pork and apple or even chocolate and vanilla.
So this is Bruschetta; that wonderful array of herb and fruity flavours on a rustic loaf. It just screams the words ‘Italian’ and ‘Mediterranean’. Yet, I didn’t make mine in the way you usually would. This is a quick fix for a snack or meal – as I speak I’m munching on a piece – but could additionally be upgraded into a wonderful plate of appetizers, by adding further ingredients and preparing the dish with a different method. Therefore, if you want to make it using the more traditional style of using the skins of much larger tomatoes, click here for a particularly good recipe for it.
Makes: 2 for lunch/4 pieces
- 2 cloves garlic
- 1/2 onion, finely chopped
- 6/7 basil leaves, finely chopped
- 12/2 large handfuls cherry tomatoes, halved
- 1/2 teaspoon balsamic vinegar
- 1/2 tablespoon extra virgin olive oil
- A couple of pieces of rustic italian bread or a french baguette
- Olive oil, to coat
- Put the onion, basil, tomatoes, vinegar and olive oil in a bowl, then mix together. Use a garlic presser to crush the garlic into the bowl and mix once more.
- Meanwhile, cut the bread, on a slight diagonal, into small or large pieces (the sizing depends on you) and coat each one in the olive oil. Grill or use the top shelf of your oven to toast until golden brown.
- Once the bread has been grilled, spoon the mixture on and garnish with a few more bits of shredded basil. Optionally, you can add a bit of mozzarella (in small balls or torn up pieces) to the