- 6 slices artisan sourdough bread
- 1 clove of garlic, peeled but left whole
- 60ml extra virgin olive oil
- 6 ripe organic tomatoes
- A handful of fresh basil
- NoMU Just Salt
- NoMU Just Pepper
- A pinch of sugar (if necessary)
Tomato and Basil Bruschetta
Simplicity at its best. The key to success is the quality of your ingredients. On holiday in Plettenberg Bay we lived on Ile De Pain bread and ripe organic tomatoes from Harkerville Market. Combined with glugs of extra virgin olive oil and freshly picked basil, what more could you want?
Slice your tomatoes in quarters. Remove the seeds and pith and slice into a smallish dice. Place in a mixing bowl and combine with the olive oil, salt and pepper. Roughly chop, rip or chiffonade your basil and stir through the tomatoes. Taste to check if you need to adjust the seasoning or if you need to balance the acidity with a sprinkling of sugar. Set aside for the flavours to infuse.
Toast or griddle your bread until lightly browned. While still warm, rub one side with the clove of garlic.
Generously spoon the tomato & basil onto the bread and tuck in immediately!
Serves: 6
Tip: Naturally this will also be scrumptious with Buffalo Mozzarella but I also love the creamy blandness of freshly made ricotta.
Wine suggestions
Kleine Zalze Family Reserve Sauvignon Blanc.
I’m lucky that my brother works at Kleine Zalze so we often get to taste some of the estate’s special wines. It’s a full-bodied wine with lots of herby, fruity flavours making it ideal for alfresco offerings like this one.
