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Bruschetta with Tomato and Basil

 Bruschetta with Tomato and Basil

  Serves 4-6

 12 slices of French stick
 2 cloves of garlic, puréed in a little salt
 3 tablespoons extra virgin olive oil, plus a little extra
For the topping:
 6 red, ripe plum tomatoes
 some basil leaves
 salt flakes and freshly milled black pepper
Oven temperatures and Conversions
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Equipment: You will need a cast-iron ridged griddle

This recipe is adapted from Delia’s Complete How to Cook


To start, chop the tomatoes finely, leaving the skin on but discarding the cores.

Pre-heat the dry ridged griddle over a high heat for about 10 minutes.

When it's really hot, place the slices of bread – on the diagonal – and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side. (Alternatively, toast them under a pre-heated conventional grill.)

As they are ready, place them on a cooling rack, then when cooled take a sharp knife and make 3 little slashes across each piece and spread with the garlic puree (see How to prepare Garlic) then drizzle each one with a teaspoon of olive oil.

When the bruschettas are made top with the tomatoes. Then season with salt and freshly milled black pepper and finish each one with a basil leaf (or a piece of basil leaf) and sprinkle a few more drops of olive oil over before serving.

It's hard to believe that something so simple can be so wonderful.


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