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Here is a delicious traditional Italian aperitivo a classic tomato and basil bruschetta recipe to make and serve to your family and friends on a summer’s day outside in the garden.
270g olive ciabatta, cut lengthways and cut each half into 4 pieces
1 tbsp extra virgin olive oil
250g sweet mixed baby tomatoes
1/2 large garlic clove, to rub over the olive ciabatta
10g fresh basil, roughly chopped
1 tsp red wine vinagar
salt and freshly ground black pepper, to season
1. Preheat the grill on high. Halve the olive ciabatta lengthways and cut into 4 pieces.
2. Place on a baking tray and drizzle the 4 pieces with extra virgin olive oil. Grill for a couple of minutes until browned, then turn over and repeat until lightly browned and crisp. Rub over the large halved garlic clove and set aside.
3. Wash and then cut into halves then quarters the sweet mixed baby tomatoes and add to a large mixing bowl, add salt to season, 1 tsp extra virgin olive oil, 1 tsp red wine vinagar and the roughly chopped fresh basil. Stir and combine together, then divide the mixture with the juices onto the 4 pieces of ciabatta toasts, then finally season with freshly ground black pepper and garnish with extra basil leaves.