What’s on my menu for Christmas Day? I am still pondering this, however, so far it’s got Damn Yummy Christmas Ham, my Cable Bay inspired Beetroot and Quinoa salad and tomato bruschetta. Speaking of tomato bruschetta, holy moly: This is one of my favourite summer recipes and I haven’t shared this recipe with you. Best I fix that and get sharing. I promise, it’s so good, it’ll make your taste buds flip flop.
I make tomato bruschetta every summer (when tomatoes are abundant) to the point where some of our friends request it when they come over. I love crowd pleasing dishes like this – especially when they are inexpensive, quick and easy! If you are going to a pot luck BBQ, this is a good dish to take – make the tomato mixture before you go, make the toast in advance (a couple of days out is fine), store everything in airtight containers, transport them to your event and plate up when you get there. Nice – and there’s no risk that anyone else will have made it too!
- 5 large (1kg tomatoes) seeded and chopped
- 1/2 small red onion (50g), chopped very finely
- 1/4 cup extra virgin olive oil
- 1 teaspoon caster sugar
- 10 thick slices of crusty white bread - ciabatta is ideal, as is baguette/french stick (Tip cut it on the diagonal to allow for a large surface area!)
- 1/3 cup extra virgin olive oil (this is extra for the bread)
- 4 cloves of garlic, peeled and halved
- 1/3 cup loosely packed fresh basil leaves, torn
- Salt and freshly ground black pepper
- Combine tomato, onion, the first measure of olive oil and sugar in a medium bowl and mix well.
- Brush bread (on both sides) with the extra olive oil using a pastry brush.
- Cook bread: Here's your options: Cook it a heated grill plate (i.e. BBQ) until browned lightly on both sides; Or place on baking paper on an oven tray and bake for about 4 minutes in a 200 degree oven.
- While the bread is still hot, working quickly, rub one side of the toast with the garlic cloves.
- Add basil, salt and pepper to tomato mixture (to taste). Top the toast with the tomato mixture.