Tuesday, 20 May 2014

Tomato Bruschetta - a simple supper (or lunch) for National Vegetarian Week

Why do I always wait to eat Bruschetta in a restaurant?  It is such a deliciously light meal to have on a summer's day, sitting in the garden.

With the heat of the last couple of days, cooking in the kitchen has not really appealed, we have been eating salads, under the shade of a parasol, outside instead.

We made this simple version of a bruschetta on Sunday.





Tomato Bruschetta

4 slices of a good artisanal white loaf
1 clove garlic
olive oil
3 or 4 good sized tomatoes
1 shallot
Fresh Coriander or Basil

Lightly toast the slices of bread.

Whilst still warm rub with the peeled clove of garlic and drizzle with olive oil.

Meanwhile cut the tomatoes into 16ths (horizontal and vertical- so you have wedge shaped pieces)

Finely slice the shallot, add to the tomatoes with some roughly chopped coriander .

Place the tomato mixture on the prepared toast and enjoy.







We had a little tomato mixture left over and it made a perfect salad with pitta bread, houmous and olives.  The perfect garden picnic.


This meal would be  perfect any time of the year, but especially this week as it's National Vegetarian Week!



5 comments:

  1. There is nothing better than bruschetta made with juicy sweet tomatoes. I love to add some red wine vinegar to mine and definitely lots of garlic. A perfect dish for this sunny weather. We had our first bottle of rose last weekend too!

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  2. How gorgeous is this. So fresh and clean and tasty. Reminds me of summers in Spain.. So pretty x

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  3. We all love bruschetta! I could eat it everyday quite happily - it just sings "summer"
    Mary

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  4. This looks divine. Perfect at this time of year when you can get such good tomatoes!

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  5. Perfect recipe for this kind of weather we're having at the moment!

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