Bruschetta makes me think of summer, particularly summer holidays and glasses of cold wine. Granted this is hard to recreate in your own home when in England, particularly as can be difficult to get hold of the same quality ingredients from your local supermarket. However, this is an easy, homemade version, perfect for when you have half a tin of tomatoes to use up. I tend to use leftover bread such as sourdough or a country loaf, as thinner sliced bread doesn’t tend to soak up the flavour, but you can experiment with this. Slightly stale bread is also perfect for this – toasting it and covering it in the tomato topping helps it absorb moisture, ensuring none of your ingredients go to waste.
This recipe takes 15 minutes, and serves two people.
You will need:
- Half a tin of tomatoes
- One garlic glove, sliced
- One tablespoon olive oil, plus extra for drizzling
- Two slices of bread, lightly toasted
- Pinch sea salt (preferably flakes)
Preheat your grill to a medium heat.
Heat a small frying pan over medium heat, and add the olive oil. Add the sliced garlic clove and fry for 2 minutes until just golden. Add the tinned tomatoes to the pan and bring to the boil. Cook on a simmer until the tomatoes have reduced and you are left with a thick tomato paste.
Drizzle the toast lightly with olive oil and top with a good layer of the tomato paste. Place under the grill for 5-10 minutes, until heated through (keep an eye on it, you don’t want it to burn).
Serve with a final drizzle of olive oil and a sprinkle of sea salt.