Now that its tomato season I’ve started adding bruschetta to our dinners.
This is the sort of dish that seems too easy to call a recipe and so simple you wouldn’t think it could taste that special… but it does. With the right tomatoes, you can’t go wrong. And I don’t think you can get anything but the right ones these days.
The most basic tomato bruschetta:
- Chopped tomatoes (sweet & ripe)
- A clove of garlic (thinly sliced)
- Black pepper (freshly cracked is best)
- Salt (coarse sea salt is nice)
- A few glugs of olive oil
- Crusty bread, toasted
Mix everything but the toast & let sit for 10 minutes, or so. Top the toasts and enjoy, with oil and tomato juice running down your arm.