Simple, bold, healthy and bursting with fresh flavours, bruschetta can be made with any thick bread you like including the gluten-free variety (we like Delicious Alchemy mixes) although this was made with a sourdough sun-dried tomato & olive bread.
The perfect pick me up lunch as part of your 5 a day, I love this plain drizzled with olive oil and crunchy sea salt or overflowing with tomatoes and torn basil as here. The topping options are endless though so fill your boots.
The husband Peter, and I quickly threw these together the other day for a working lunch. Vegan, filling and ideal for al fresco dining, they really are sunshine on a plate.
a loaf of sourdough bread (ours is an olive and sun-dried tomato bread)
2 garlic cloves, diced
Extra Virgin olive oil
sea salt and freshly ground pepper
2 handfuls ripe tomatoes
1 small bunch fresh basil (we had a plant sitting in the kitchen window)
white wine vinegar
Slice the bread into 1cm thick chunky slices and griddle or place in the oven until toasty. Rubs into garlic and drizzle with olive olive and season with sea salt and pepper.
Leave to the side and de-seed, core and chop your washed tomatoes. Add to a medium bowl, tear basil into it, drizzle in olive oil, vinegar and season then arrange onto the bruschetta.
So simple. So good.
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