Bruschetta

Everytime we have a dimsum lunch we tend to order too much - not that I'm complaining. So we usually have a very light dinner afterwards or none at all. Last Saturday was one like this, me and my husband were still partially full and we couldn't possibly have our usual dinner. I decided to fix something light with the ciabatta I picked up from the supermarket earlier.

Bruschetta is a favourite starter in Italian restaurants. In essence, it's garlic bread with toppings like tomatoes or anchovies or aubergines, etc. Although this garlic bread uses olive oil instead of butter. The one I made that night is the standard bruschetta you find in restos with tomatoes and basil leaves on top. Very easy to make though quite refreshing to have. Biting on the combination of crusty garlicky bread soaked in olive oil with fresh tomatoes and basil on top is simply divine.


Bruschetta

slices of crusty bread (ciabatta, baguette, etc.)
olive oil
ripe tomatoes
fresh basil leaves
garlic clove - peeled and sliced in the middle
salt and pepper

1. Halve tomatoes crosswise. Scoop out the seeds, discard. Chop roughly.
2. In a bowl, put the tomatoes and season well with salt and pepper.
3. Tear basil leaves and mix with the tomatoes.
4. Toast, grill, or broil the bread until well browned on both sides.
5. While still hot, rub the cut side of the garlic on the toasted bread.
6. Drizzle or brush olive oil on top.
7. Spoon mounds of tomatoes on top of the toasted bread. Serve immediately.