Tomato Bruschetta with Garlic and Basil

Ingredients

• 500 g ripe firm tomatoes, deseeded and finely diced
• 3 garlic cloves, 1 finely minced and 2 halved for rubbing
• 10 fresh basil leaves, torn
• 4 tbsp extra virgin olive oil, divided
• 1 tsp balsamic vinegar or red wine vinegar
• ½ tsp fine salt, plus a pinch for the tomatoes
• ¼ tsp black pepper, freshly ground
• 8 slices of rustic bread or baguette, about 1.5 cm thick

Instructions

1. Heat the oven to 220°C (200°C fan) and place the rack in the upper third. Have a baking tray ready.
2. Mix the diced tomatoes, minced garlic, 2 tablespoons of the olive oil, the vinegar, salt and pepper in a bowl. Leave to sit for 10 minutes so the flavours blend.
3. Arrange the bread slices on the tray in a single layer. Brush or drizzle the remaining 2 tablespoons of oil over the tops.
4. Bake for 8 to 10 minutes, turning the slices over halfway, until the edges are deep golden and the bread feels crisp when tapped.
5. While the toast is still hot, rub the cut side of the halved garlic cloves over the top of each slice. The rough crust will grate the garlic onto the bread.
6. Stir the torn basil into the tomatoes and taste for salt. Spoon the mixture onto the toasts using a slotted spoon so the bread stays crisp, then drizzle with a little of the juices. Serve straight away.

Tips

• Deseed the tomatoes and drain off excess liquid so the toast does not turn soggy.
• Choose firm, ripe tomatoes such as Roma or plum tomatoes, which have more flesh and fewer seeds.
• Assemble just before serving. Topped bruschetta softens within about 10 minutes.
• Tear basil by hand rather than chopping it to prevent it from bruising and darkening.