Tomato Bruschetta

Bruschetta is a phenomenon not to be sniffed at. Simplicity is often best and this concept embraces that to the hilt and definitely delivers. I've Julia and Julia-esqued this number and what you're left with is pretty darn top-notch.

I'll leave my two pence on bruschetta there because the pic kind of speaks for itself and you're here for the recipes (not my rambly intros) anyway.



  1. Chop your tomatoes and plonk them in a bowl. You want them to be bite-sized, but also maybe varying in size and shape.
  2. Sprinkle generously with salt, add a drizzle each of balsamic vinegar and olive oil. Snip in thin strips of the basil leaves and then toss the mixture until everything is well mixed. Set aside for at least 30 minutes at room temperature for the salt to do it's magic (aka draw out some of the liquid in the tomatoes).
  3. Prepare your toast when ready to eat by getting a fry-pan and adding a glug of olive oil and a knob of butter. Melt and swirl around the pan, then add your bread. Cook until crispy on both sides, moving to mop up the oil/butter when you turn.
  4. Top your toast with the tomatoes and eat up my friend.
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