Bruschetta

 

Prep Time: 10 minutes

Baking Time: 6 minutes

Serves: six

• 6 large ripe tomatoes, parboiled and peeled
• 100 g garlic, minced + 2 flakes to rub on bread
• 1 tbsp extra virgin olive oil
• 6 to 8 fresh basil leaves, chopped
• Salt and freshly ground black pepper, to taste
• 1 baguette or French/ Italian bread
• 50 ml olive oil

 

Method

 

Quarter the parboiled and peeled tomatoes and with a small spoon, scoop the seeds and juice from the center into a small bowl. Strain and reserve the tomato juice. Chop the tomatoes and put in a bowl along with the strained juice. Add the 100 g garlic and extra virgin olive oil and mix well. Add the chopped basil and season with salt and freshly ground pepper. Diagonally slice the baguette in ½ inch thick slices. Rub each slice of bread with a garlic flake and smear with some olive oil. Preheat oven to 180 degree C. Arrange bread slices in a baking tray and place the tray on top rack of the oven. Toast for six minutes or until the bread begins to turn golden brown. Remove and transfer to a platter. Spoon some of the tomato mixture on each slice of bread just before you serve or the bread will get soggy.