Bruschetta with Tomato and Basil
|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|
|Click here for information|
|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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