If you’re new to bruschetta, you’re in for a treat. Essentially a posh open sandwich, they make for an amazing quick summer lunch, a light supper, or a starter or buffet option.
They are incredibly simple, so the trick to creating a great one is not to scrimp on the ingredients. That means starting with some great bread. Ciabatta is traditional, but a nice slice of sourdough works very well, too. Either lightly grill or, for those satisfying lines, place on a very hot dry griddle pan (but careful, don’t let them burn).
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Or, for the traditional fresh tomato version, start by rubbing a peeled clove of garlic on one side of your toast. Next, in a separate bowl, mix some sliced or diced good, ripe tomatoes with some torn basil, a good glug of extra virgin olive oil and then season quite heavily. You can personalise at this stage with thinly-sliced red onion, sliced olives, capers, balsamic vinegar, crab meat … go crazy!