Sunday, 14 July 2013

BRUSCHETTA

When summer is here, I want to eat only light food. I dream about travelling and these amazing dishes which include local and seasonal ingredients.

I have been crazy about tomatoes lately and I decided to make Italian entree dish.




BRUSCHETTA / Makes about 14 depending on the size


INGREDIENTS:

  • 1 baguette
  • 8 medium size vine tomatoes (plum tomatoes are the best as they have thick skin and less juice)
  • 8 basil leaves
  • 3 cloves of garlic
  • pinch of sea salt
  • about 4 TBS extra virgin olive oil
  • 1/4 TBS balsamic vinegar




METHOD:

Parboil tomatoes first with boiling water. Remove their skin and cut in quarters. Remove seeds and flesh (you can use them in salad), and cut in medium size pieces. Transfer to medium bowl, add salt, olive oil and balsamic vinegar. Cut basil and mix with the tomato mixture. Set aside.

Preheat the oven to 230 C and line baking tray with parchment paper. Cut baguette in 1 cm thick slices. Brush one side of each slice with olive oil and place on the tray (olive oil side down). Once the oven reached right temperature, place the tray in the oven and toast for about 5-6 minutes or until the bread is lightly golden brown.

When the bread is ready remove from the oven. Transfer onto a platter (olive oil side up) and top each piece with tomato mixture. 

Serve straight away!