Bruschetta with tomato & basil

Quality olive oil & herby vinegar

Bruschetta with tomato & basil

Bruschetta with tomato & basil

Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 139 7%
  • Fat 5.1g 7%
  • Saturates 0.7g 4%
  • Sugars 1.5g 2%
  • Salt 0.92g 15%
  • Protein 3.2g 6%
  • Carbs 20.3g 8%
  • Fibre 0.8g -
Of an adult's reference intake
recipe adapted from

Jamie's Italy

By Jamie Oliver
Tap For Method

Ingredients

  • 1 small loaf of sourdough bread
  • 1 clove of garlic
  • 2 handfuls of nice mixed-colour ripe tomatoes
  • ½ a bunch of fresh basil
  • quality herb or white wine vinegar
Tap For Method
recipe adapted from

Jamie's Italy

By Jamie Oliver
Tap For Ingredients

Method

  1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
  2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
  3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
  4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
  5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

Tips

HELPFUL HACK
The toppings for bruschetta can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

FLAVOUR BOOST
Make sure your tomatoes are really ripe when making this topping.

recipe adapted from

Jamie's Italy

By Jamie Oliver