Sometimes simplicity is best, and this classic bruschetta topped with vine-ripened tomatoes and a sprinkling of basil doesn't disappoint. Bring the fresh and indulgent flavour of the Mediterranean to your table, served as a side or light bite.
Bruschetta base
Ingredients12 thick slices of bread from a ciabatta loaf 6 tbsp Filippo Berio Extra Virgin olive oil 1 clove fresh garlic, halved |
MethodBrush the bread on both sides with Filippo Berio Extra Virgin olive oil. Grill on a barbecue until golden and crisp. Allow to cool slightly and rub one side of the bread with the cut garlic. |
Tomato topping
Ingredients8 ripe plum or vine-ripened tomatoes, diced 8 tbsp Filippo Berio Extra Virgin olive oil Salt or pepper to season 1 garlic clove, chopped 8 - 10 torn basil leaves |
MethodMix the diced tomatoes, garlic and torn basil leaves together with the Filippo Berio Extra Virgin olive oil. Season to taste with salt and pepper. Set aside for 30 minutes. |
Assembly
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Prepare the bruschetta bases and, while still hot, spoon on the tomato mixture. Drizzle with Filippo Berio Extra Virgin olive oil and serve. Sprinkle basil leaf pieces on top. |
Courtesy of Filippo Berio
