When I fed the troops (well at least 17 people…) I thought it best to serve platters with nibbles instead of a sit down starter so people could still carry on playing football or swimming in the pool.
Apart from my (new and improved) recipe on bruschetta that I will share with you I also made some salmon rolls with horseradish that went down a treat and puff pastry sticks with blue cheese, walnuts and honey.
When it comes to bruschetta (and pan con tomato) I find it very disappointing when the bread is too wet and soggy. I know some people prefer this but I prefer my bread a bit crispier which is why my bruschetta is like a tomato-topped crostini. I don’t cook the tomato mixture either as I think nothing can beat fresh sweet tomatoes with a hint of garlic, olive oil and salt and fragrant basil.
Hanna’s bruschetta, serves 6-8 as nibbles or a starter
1 garlic clove
4-5 vine tomatoes (get the best tomatoes you can find)
1 handful fresh basil
sea salt, black pepper
Slice the baguette thinly a bit on the diagonal. Place on a baking tray covered with parchment paper. Drizzle with olive oil. Cut the garlic clove in half and rub with the cut side down on all the bread slices infusing them with a mild garlic flavour. Bake on 200C oven until golden and crispy, approx 10 min.
Chop the tomatoes and place in a sieve on top of a bowl. Once all the liquid has disappeared transfer to a clean bowl and add the other half of the garlic clove, pressed. Chop the basil and add that too as well as some olive oil. Add sea salt and a little black pepper. Top the bread slices with the mixture once cool. Serve immediately.