Tomato and basil bruschetta

Tomato and basil bruschetta

By
From
Half-Hour Hungries
Serves
2
Prep
30 mins
Cooking time
30 mins
Photographer
Mark Roper

This is a dish my mum used to make in Italy, her home country. She passed this recipe on to me years ago and I’ve made it ever since.

Ingredients

Quantity Ingredient
2 slices sourdough bread, about 2 cm thick, cut on the diagonal
1 1/2 tablespoons olive oil
1 medium garlic clove, halved
2 large, ripe roma tomatoes, cut into 1 cm cubes
1/4 small red onion, finely diced
1/2 teaspoon red wine vinegar
1/4 teaspoon sea salt
2 pinches finely ground black pepper
1 tablespoon firmly packed fresh basil leaves

Method

  1. With adult help: Pre-heat your chargrill pan over high heat.
  2. Brush both sides of the bread with a ½ tablespoon of the olive oil.
  3. With adult help: Toast the bread on the chargrill pan for about 3 minutes each side, using tongs to flip the bread over. When ready, your toast should have charred grill marks on it.
  4. Transfer the toast to a chopping board using tongs. While the toast is still a little warm, rub the cut side of the garlic all over one side of each slice. Place on a serving platter and set aside.
  5. Combine the tomatoes, remaining olive oil, onion, vinegar, salt, pepper and basil in a non-reactive mixing bowl. Check for seasoning, then evenly spoon the tomato topping onto the slices of toast. Serve immediately.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time. Pre-heat your chargrill pan ahead of time.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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