07/05/15 Never Fail Bruschetta - with Tomatoes & Basil

(Guaranteed to be the most loved dish at the barbie)
• 4-6 medium or large tomatoes
• 1 tablespoon salt
• 1/2 teaspoon cracked pepper
• 1 tablespoon white wine vinegar
• 2 tablespoons pure olive oil
• 1 day-old French Stick
• 2 cloves garlic
• 3 tablespoons Leafyridge Extra Virgin Olive Oil
• handful of fresh basil leaves

Cut tomatoes into halves and squeeze gently to remove most of the seeds and watery juice. Scrape out the last bits with a teaspoon. Chop remaining flesh into 1cm pieces and place in a bowl with the salt, cracked pepper, vinegar and pure olive oil. Cover and put aside for at least two and up to four hours at room temperature. Donʼt refrigerate.

Cut bread into pieces 1cm thick, toast lightly on both sides either on a barbecue or under the oven grill. Peel the garlic and crush very lightly with the side of a heavy knife. Rub the toast pieces with the garlic on one side only, (even a light rub will add quite a strong flavour). 

Tip the tomatoes into a colander and drain well. Cut the basil into thin strips. Place the tomatoes in a bowl and test seasoning. Spoon onto the garlicky toast and drizzle with the olive oil. Scatter basil strips on the top and serve.