First of all Happy New Year!! Hope you all had a great time.
Now one of my favourite starters when I go out to eat is bruschetta with vine ripened tomatoes and basil. It is a really easy starter to make and tastes amazing. It also isn’t too heavy so leaves room for the main course and of course dessert!
This recipe tastes best when it’s freshly prepared and served straight after made.
- 2 freshly baked ciabattas (focaccia bread will work just as well)
- 6 vine ripened plum tomatoes
- 1 clove of garlic
- Fresh basil
- Fresh rocket
- Extra virgin olive oil
- Salt and Pepper to season
- Firsty place a small pan of water on a high heat and quickly bring it to the boil. Meanwhile, using the point of a small knife, score a small cross on the top of the tomatoes and cut out the stalk.
- Pop the tomatoes into the boiling water for exactly 20 seconds before lifting into iced water to cool down quickly.
- Peel the skins off the tomatoes then cut into quarters lengthways and remove the seeds.
- Cut each quarter into thin strips and add to a small mixing bowl.
- Add some freshly chopped basil, a good dash of olive oil and some seasoning to th tomatoes and set aside.
- Slice the ciabattas (or focaccia) lengthways and pop them onto an oven tray.
- Drizzle each one with olive oil and rub with some finely crushed garlic.
- Place the tray into the oven (set at 180 degrees centigrade) for around 10 minutes.
- When you are ready to serve remove the bread from the oven and place a slice on each plate.
- Spoon a quarter of your tomato and basil mixture onto each slice of bread and drizzle with a little more olive oil.
- Season with pepper and serve with fresh rocket leaves.
photo credit – https://pixabay.com/en/baguette-bruschetta-tomatoes-basil-397949/