Bruschetta is one of my favourite summer meals — it’s easy, delicious, and a great way to celebrate fresh, local produce. I like to use tomatoes with a strong, sweet flavour — if you’re not sure which ones to use, ask your produce vendor! This is a recipe that is easy to adapt to your own tastes and the ingredients you have this week — change the herbs, use different quantities of the seasonings, add or omit extra toppings.
Serves 2 as a main dish
3 medium salad tomatoes, or about 6 saladettes
6–10 leaves basil
6–8 leaves Italian parsley
2 cloves garlic
1 Tbsp lemon juice
Freshly ground black pepper
Chop the tomatoes finely, and put them into a serving bowl. Mince the basil and parsley, or slice them into ribbons. Add to tomatoes. Mince the garlic, or squish it with a garlic press. Add to tomatoes and herbs. Sprinkle tomato mixture with lemon juice. Set aside.
If you’re using olives, slice them, or cut them in half if they’re small. Set aside. If you’re using feta, crumble it. Set aside.
Preheat oven on “broil”. Cut the baguette into three or four sections, and slice each one the long way so that you have long slabs of bread, top and bottom. Brush the cut side of each bread slab with olive oil. Place the bread, cut-side-up, on a baking sheet. Broil for 3–5 minutes, until lightly toasty around the edges — watch it carefully, so that it doesn’t burn.
To serve, top a slab of bread with some of the tomato mixture, olives and feta if you’re using them, a sprinkling of course salt, and a grating of fresh black pepper if desired. Enjoy!