Is this the taste of Summer? Â I think it might be. Â It is also one of the simplest and most rewarding. Â 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. Â 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. Â 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. Â 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. Â 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. Â 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. Â 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. Â Rub the toasts with a cut side of garlic, top with the tomato mixture. Â Pour over any remaining oil and sprinkle with the herbs.