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BRUSCHETTA AL POMODORO


Rating

Serves:

Cook Time:

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1

10 mins


Ingredients

1 slice rye sourdough, or gluten-free bread

1 garlic clove, peeled

1.5 cups heirloom tomatoes, different colours

2 tbsps vegan basil pesto, optional

¼ cup extra virgin olive oil

1 pinch salt and pepper

Overview

This one may seem a little summery but I promise you it is so so good that it can be eaten any time in the year! During spring/summer, I would serve this as a side, starter or with a salad. During autumn/winter, I would serve it with soup, pasta dishes or as an accompaniment to eggs for breakfast. It is so quick and simple. It takes less than 10 minutes from start to finish and is a winner with any garlic lover...except maybe vampires or anyone who might want to kiss you!

Method

  • To start, chop the tomatoes into little chunks and pop them into a bowl with all of the juice that comes out of them included. Now add the olive oil to the tomatoes with some salt and pepper.
  • If you’re using the basil pesto throw it in with the tomatoes now. It's not totally essential. I just put it in if I have pesto in the fridge, which I usually would but please don’t feel the need to go out and buy some!
  • Now let's get on with it! Lightly toast your bread. Once toasted rub each piece of the toast with the clove of garlic. It sounds strange I know but trust me it's going to be magical!
  • Now for the finishing flourish, spoon the tomato mixture over the garlicky bread and that is it! Serve immediately!

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