Bruschetta is something delicious and garlicky that everyone can dive into - just make sure you have a stack of cocktail napkins! It's also an excellent way to use up yesterday's baguette which often otherwise goes rock hard and gets thrown out.
Heirloom Tomato Bruschetta
• 1.2 inch slices of french bread, grilled
• 2 -3 large ripe tomatoes, roughly chopped (red & yellow mix is nice)
• a few sprigs of fresh basil, leaves picked, washed, and chopped, smaller leaves reserved
• 1 fresh red chilli, finely chopped
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 x 125g ball buffalo mozzarella, or the small marinated balls of buffalo mozzarella
• 2 clove of garlic, peeled and halved,
Put your slices of bread in the toaster oven or onto a hot griddle and toast on both sides. They need to get rather hard because they are going to soak up all the delicious tomato & olive oil mixture. Chop up the tomatoes and basil leaves and most of the mozzarella. Add a good drizzle of extra virgin olive oil, a good pinch of salt and pepper then toss everything together. Have a quick taste to make sure the seasoning is right and add more salt if needed. As it sits, a lot of the liquid will come out of the tomatoes and make a nice juice.
When the bread is nice and toasted, rub the cut side of the garlic all over each piece. Place all the pieces on a large serving plate and spoon the tomato all over, making sure the mozzarella is evenly distributed. Drizzle all of the olive oil/juice mixture over the bread. Pass around to everyone who is now waiting to enjoy your perfect appetizer!
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