I first had a bruschetta like this in one of the most idyllic of the countless idyllic medieval hill towns in Tuscany, San Gimignano. It was a really hot day and we didnít feel like a full lunch, so we chose this as a snack (followed by gelato, I believe), and it was one of the most memorable snacks Iíve ever had.
Like so much Italian food, the success of this is all about the quality of the ingredients. Donít make this from supermarket tomatoes in June Ė donít make this from supermarket tomatoes at all! The tomatoes have to be perfectly ripe and in season, and not the types that have had the character bred out of them Ė pick old varieties that are full of flavour. Buy the best anchovies you can afford and use the freshest peppery extra-virgin olive oil. With the right produce, the final trick is to toast the bread really well and cut the tomatoes on the toast to catch the delicious juices.
6 slices of sourdough bread, sliced 2 cm thick on an angle
2 large garlic cloves
peppery extra-virgin olive oil
3 large oxheart tomatoes (or other full-flavoured tomatoes)
salt flakes and freshly ground black pepper
80 g parmigiano reggiano, shaved (you might not need all of this, but it is easier to shave from a larger piece)
1 handful of basil leaves
Preheat the oven to 160įC fan-forced.
Place the bread on baking trays and bake for about 25 minutes until well toasted.
Rub the toasted bread all over with the garlic and drizzle with oil.
Cut the tomatoes in thick slices directly on top of the toast to catch the juices. Mash and press the tomato into the toast and season with salt and pepper, then top with the anchovies, parmigiano reggiano and basil and pour over a good drizzle of oil. Serve immediately.
Recipes extracted from Salads & Vegetables by Karen Martini. Available now, Plum, RRP $39.99. You can buy the book here.
This is an absolute classic. Everyone in the family will love this one. I like doubling the recipe and making this when my friends come over for dinner.On January 26, 2018
Bankye is the indigenous name for cassava and Kaklo means fried Ė so you will notice these words throughout the recipes individually where a dish has a traditional name. Agbeli...On February 2, 2018
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible!On March 18, 2016
By Rebecca McRitchieOn March 15, 2013
serves 2 / preparation : 10 minutesOn August 4, 2017
Serves 2On September 9, 2016