Italian Tomato Bruschetta

This is one of those things that you can throw together quickly if you need an appetiser or side for your meal, and it comes out perfect every time. You won’t believe how much flavour is in these! It’s one of my favourite ways to use fresh tomatoes and basil, and it’s always a crowd-pleaser.

Ingredients:

• 1 French baguette

• 2 large heirloom or Roma tomatoes

• 1 handful of fresh basil

• 1-2 cloves garlic

• 2 tbsp olive oil + more for drizzling

• Salt and pepper to taste

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Method:

• Preheat your oven, setting it to the broiler function, to 260 degrees Celsius (500 degrees Fahrenheit).

• Cut the baguette into about 1-inch-thick (2.5 cm thick) slices. Lay them on a baking tray and drizzle them with olive oil.

• Broil them for 30 seconds to 1 minute or until golden. Watch them closely as they will burn easily. You can either just broil one side or flip them over and broil the other side too if you like it more crunchy.

• Remove them from the oven and, while they are still hot, rub the garlic clove over the toast. The heat and rough surface will almost grate the garlic onto the toast. Rub generously, then slice up any remaining garlic to add to the tomato topping.

• To prepare the tomato topping, dice the tomatoes, slice the basil, and add them to a bowl. Add any leftover garlic, 2 tbsp olive oil, and salt and pepper to taste. Mix well.

• Spoon the tomato topping onto the toasts and serve immediately. Enjoy!