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Bruschetta with Tomato and Basil


 
 

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

Method

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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