Ingredients
1 small loaf of sourdough bread
1 clove of garlic
2 handfuls of nice mixed-colour ripe tomatoes
½ a bunch of fresh basil
quality herb or white wine vinegar
Method
Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.
