Bruschetta

Tomato bruschetta is a beautiful and simple dish. I always think it perfectly sums up Italian cuisine; a few key fresh ingredients that results in a beautifully balanced dish.

This version of bruschetta is good for those nights where you have been caught unprepared and therefore have no sourdough on hand. I always have some tortillas or flatbreads in the freezer as they come in handy all too often as they will again in this recipe.

The recipe below will serve two so it is easy to double the amounts if you need more.

Ingredients:

2 tortillas                                        

½ punnet of baby roma tomatoes

1 handful of basil

1 clove of garlic

A good slurp of olive oil

And salt and pepper to taste

Method:

I like to make the mix first. Quarter the baby tomatoes and toss them in a bowl. With the garlic I grate it finely then chop it so it can be evenly mixed through the dish without any super garlicy bits.  Add the garlic to the tomatoes. Break up the basil if the leaves are big and toss it into the mix. Pour a good slurp of olive oil over the lot then season with salt and pepper

Toast your tortillas under the grill untill nicely toasted then cut them into 4

Now you just have to pile them up. The trick is not to put too much tomato mix in between the layers or else you won’t be able to balance each layer. ENJOY