Tuesday, February 02, 2021

Bruschetta with tomatoes, herbs and oil on toasted garlic cheese bread

 

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

THIS is probably the most famous Italian starter there is, and inevitably the most popular in Italian restaurants all over the world. Its popularity lies in its simplicity, and the quality of the ingredients. Usually, I would think of bruschetta as a summer dish, however I recently bought vine tomatoes at the grocers and they were so bursting with sun-ripened flavour that I had to make bruschetta the next day.

 

Serves 4

 

Ingredients

8 slices of white sourdough bread

6 vine-ripened tomatoes

1 bag fresh basil plus 8 basil leaves

1 garlic clove

Extra virgin olive oil

Salt and freshly ground black pepper

8 thick shavings of Parmesan Cheese

 

Method

Heat a griddle pan to a medium heat. Drizzle the slices of sourdough bread with some olive oil and toast until crisp and charred on both sides. Remove and lay on a board.

Cut the garlic clove in half and rub the garlic over the slices of hot toasted bread.

Cut the tomatoes into large dice and place in a large bowl. Season with salt and pepper and then coat the tomatoes generously in olive oil. Tear the basil leaves into bits and add to the tomatoes. Leave to marinate for 30 minutes.

When ready to serve, divide the tomatoes between the grilled slices of bread and top each one with a basil leaf and a shaving of Parmesan Cheese.

Serve immediately.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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