Ingredients
- 1 loaf good quality day-old sourdough bread
- 1-2 cloves garlic
- 2-4 sun-ripened tomatoes, halved
- Extra virgin olive oil for drizzling
NEW SEASON GARLIC & TOMATO BRUSCHETTA
Method
- Heat up your barbecue or ridged griddle plate to medium
- Slice your bread into 8 slices (1
- 5 cm thick) Place the bread on the grill and toast until golden and the grill marks have appeared
- Turnover and continue with the other side
- The bread should be firm on the outside yet still a bit moist and soft in the middle
- Transfer bread to a plate/board and cut the garlic clove in half (this will release the oils)
- Rub generously with the garlic and then rub generously with a tomato half
- Be quite firm so you are left with nothing but the skin, discard
- Drizzle heavily with extra virgin olive oil and enjoy
Comments
It may seem so simple that it is not worthy of a recipe! But I assure you to do something so simple, right is another matter – it all boils down to great ingredients which in return will give you one of the most delicious snacks of your summer!
Thank you to Kakanui Produce for supporting this demonstration
To download a printable version of this recipe click here
