My very good friend Neve is a budding chef who loves to eat and cook food. She likes to make bruschette – especially for her dad to eat when he watches football. Today El Classico is on and she wants to make sure he gets enough calories and nutrients down him to get maximum enjoyment from the game. This recipe is especially for her.
Makes 10 – 20 bruschette
1 french stick – 1 day old is best
2 handfuls of cherry tomatoes
1 handful of basil leaves
Salt & Pepper to season
Very carefully chop the tomatoes into small pieces – cut them in half, then quarters and cut each quarter into at least 8 bitesize chunks.
Season the tomatoes with salt and pepper – the salt will help draw out the liquid. Leave the tomato pieces in a sieve for 30 minutes to drain.
Cut the french stick into 10-20 slices depending on how big it is and how chunky you like your bruschette.
Grill/toast the slices on both sides. While the bread is still warm, rub each slice on one side with a raw garlic clove and place them, garlic side up, ready for their topping.
Once the tomatoes have had at least 30 minutes draining time, tip them into a bowl and add olive oil.
The chef can now drink the drained tomato juice as a reward for doing all the hard work. 🙂
Roughly tear up the basil leaves and add 3/4 of them to the tomato mix.
10 minutes before the match starts, assemble the bruschette by carefully putting a small spoon of the olive oil, tomato mix on the toast slices. Decorate with the remain basil shreds, and drizzle olive oil over the finished bruschette.
Put the bruschette on a serving plate and wait for the compliments to the chef!