Tomato and Basil Italian bruschetta tastes amazing but you will be so glad you tasted this bruschetta. Quality ingredients feature in this simple dish and serve perfectly as dinner appetisers or a lunch.
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Try with a fresh loaf of ciabatta, a sourdough or even a baguette, this bruschetta is a burst of fresh summer flavours. On a summer’s day when the weather is too hot to eat anything other than a light meal this olive tomato and feta bruschetta comes to play perfectly.
I like my olive oil robust and fruity for this kind of dish and the tomatoes are left on a window-sill the day before to catch the sun, this means they are a vivid red colour and are full flavoured.
I really also wanted a rustic look with an equally earthy flavoured bread, so chose a light rye Pane Di Casa Loaf.
Makes 12 bruschettas (12 slices)
12 Slices Whole meal and light Rye Pane di Casa
4 cloves garlic, crushed
4 tbspns robust olive oil
250g Fresh Sun-ripened Cherry Tomatoes sliced in half or quarters if larger variety
125g Greek style feta
1/4 cup robust full flavoured olive oil
4 tbspns balsamic vinegar
4 tbspns red wine vinegar
1/ 4 cup finely chopped fresh basil
1/4 cup black kalamata olives
Sea Salt, cracked pepper
Always sun-ripen your tomatoes or simply bring the tomatoes from the fridge to life by sitting them in a brightly lit room for the day.
Mix the garlic, and 4 tspns olive oil together.
Brush the garlic paste onto the slices of bread. Two brush strokes each slice should be enough. It doesn’t need to be too wet as the tomato mix will have their own juices.
With a fork crush your hard Greek style Feta cheese.
Cut the sun-ripened cherry tomatoes in quarters or half depending on the size of the tomatoes. Try not to loose any of the juices from the tomatoes as your cutting them.
Chop the Basil finely.
Pit and chop the olives lengthwise.
Stir through with a tablespoon the remainder of the ingredients. Add a little extra olive oil if your in there isn’t enough liquid. The acid from the cut tomatoes react with the olive oil and you want plenty of both.
Lay out the bread on a platter and with a large spoon place equal amounts of tomato mix onto the bread. Make sure you catch some liquid and pour over the top.
Season with salt and pepper, drizzle with a little extra olive oil.