Is this the taste of Summer? I think it might be. It is also one of the simplest and most rewarding. All you need is a loaf of sourdough (or similar), a pile of tip top, super ripe, full of sun juicy tomatoes, some really good olive oil, garlic and a few herbs if you have them.
My family love these and we eat them several times a week when the tomatoes are on top form. I toast the bread, chop the tomatoes and then set up a production line – a plate full of these bruschetta are always greeted with delight and never hang around.
I urge you to make these. The toms in my garden are still a little small and green but the ones at my local farm shop are perfect right now (Washingpool Farm Shop in case you are near the coast on the Dorset/Devon border this summer, superb shop and worth a visit).
Surprisingly these also work for a picnic, just toast the bread at home and then take the tomato mixture in a tub. When you get where you are going rub some garlic over the toasts (undressed sourdough stays crispy for ages) then top with tomatoes and drizzle with a little of the oil. Tuck in with your toes in the grass or better still the sand and remind yourself what summer tastes like.
It is difficult to be exact as I don’t know the size of your sourdough but this is a guide. This amount would serve 4 with drinks before lunch or dinner but I bet they will want more.
1/2 loaf sourdough
Tomatoes, around 300g
2 tablespoons extra virgin olive oil
1 clove of garlic peeled and halved
A splash of red wine vinegar
Pinch of salt
Fresh marjoram or basil of you have some to hand
Slice and toast the sourdough. Finely chop the tomatoes and put in a bowl with the oil, vinegar, a pinch of sea salt and some black pepper if you like, stir. Rub the toasts with a cut side of garlic, top with the tomato mixture. Pour over any remaining oil and sprinkle with the herbs.