My word it is hot with a capital H! Having waited for what feels like months for our summer, we’re now getting it by the bucketload and I am wafting around enjoying it enormously. So far I’ve cheered along Wimbledon, had Pimms in the garden, eaten some raspberries and caught the sun on my nose!
I think this time of the year, we’re all looking out for lighter things to eat, things to make later in the evening when it’s cooler. These came about because I had a loaf of AMAZING sourdough bread and because our local market has the best cherry tomatoes. I always buy a paper bag of them on a Friday to eat with my lunch and this was a way of using up the leftovers.
Bruschetta couldn’t be simpler and I don’t want you to think that you need a recipe for this but consider it a sort of aide memoire or an idea of something for supper when you’re too hot to think! The colours of this are instantly cheering.
Cherry Tomato Bruschetta
- 2 slices of sourdough/dense bread – mine was horrendously hard from not being wrapped up properly but this doesn’t really matter as you’re going to toast and then drizzle with olive oil and the dressing from the tomatoes – stale bread works well as you want some kind of resistance!
- a couple of handfuls of cherry tomatoes, sliced and chopped any which way
- half a red onion, diced incredibly finely
- a clove of garlic, chopped very small and a clove of garlic to rub the bread with
- olive oil
- salt and pepper
- sherry vinegar
- basil leaves
- Toast your two slices of sourdough, drizzle with olive oil and rub with the cut garlic clove.
- In a separate bowl, toss the tomatoes, red onion, garlic, basil leaves, a glug of olive oil, a huge amount of salt and pepper and a splash of sherry vinegar. The longer you leave this combination, the better it tastes. I try to leave it to infuse/marinade/do its thing for about 15 minutes.
- Spoon the tomato mixture, and the oily dressing, over the toast and serve sprinkled with fresh basil leaves.