Tomato and basil bruschetta

One of the simplest starters or snacks you can make and very quick to do yet so effective and requested time and time again in my house. It’s great sharing food too – I often serve it with my fiery chicken strips and plenty of dips.

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Makes more than enough for two

2 handfuls of cherry tomatoes

1 handful of vine-ripened tomatoes

1 small bunch of fresh basil (just the leaves)

Sea salt (crushed)

Black pepper

Olive oil

White wine vinegar

Slice your tomatoes in to halves and quarters and pop in a bowl. Add basil, a tablespoon of white wine vinegar and a few healthy lugs of olive oil. Sprinkle with salt and pepper and give a good mix. Pop in the fridge. The longer this is sat in the fridge the better it tastes in my humble opinion so if you can leave it overnight then do.

When you’re ready to serve slice a fresh, doughy ciabatta into about six pieces. Slick with olive oil and stick under the grill to crisp for about five minutes – keep an eye on this, you want it to be golden rather than charred.

When your bread is ready heap your tomatoes onto them. There will be some yummy juice left in the bottom of the bowl, divide this up over the top of your tomato toppings. Sprinkle a little salt and pepper over each one and serve.

Psst…Why not try melting mozzarella on your bread before topping with toms? Or slather a little pesto on to the bread before you add the tomatoes? If you like things spicy these taste great with fresh chillis mixed in or with a little paprika sprinkled on top.

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Freelance writer, eater, drinker and cook living in London.

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