Bruschetta is a classic Italian starter that epitomises the light simplicity of Mediterranean cuisine. It uses slices of country-style bread, grilled or toasted, then rubbed with garlic while drizzled olive oil on the top. There are many variations, but the classic topping features fresh basil, olive oil, perfect seasoning of tomatoes, and just salt and pepper. Its foundation makes a bruschetta recipe so seductive: thick slices of dense, crusty bread, ciabatta, or baguette work well, and you toast until golden and crisp. Consequently, the bread stays crunchy and sucks up all of the fragrant juices from tomatoes and olive oil, perfect support for whatever tops it. Garlic is then rubbed onto the bread after it has been toasted. We were reminded that what separates a good bruschetta from the others is its olive oil more than anything else. Add a good drizzle of extra virgin olive oil, allow the toasted bread to drink it up, and all its nooks and crannies absorb that richness. Drizzle with a balsamic glaze, or flake some sea salt. Bruschetta, whether an appetiser for dinner or served with a glass of wine, is the taste the Italians cherish with all their hearts, good use of seasonal fresh ingredients and no effort at all. Ready to take people on a taste vacation back to Italy with every bite, whether feasting at the holiday table, having an outdoor picnic or having a casual home-cooked dinner?

• 4 slice bread
• 4 tomato
• 1 tsp salt
• 1 garlic
• 1 tsp olive oil
• Basil leaves

• Bruschetta is one of those delightful dishes that, while simple, carry the freshness of its ingredients with a sumptuousness in flavours. Essentially, it's all about bread toasted and then topped with a tomato-based mixture that should be vibrant, juicy, and rich in Mediterranean flavours.
• In preparing the topping of bruschetta, tomatoes are the star; hence, their selection is important. You want tomatoes that are ripe but firm and bursting with juice. Choose tomatoes that have fewer seeds and more fleshy parts, which are ideal for the dish.
• First, begin the cleaning of the tomatoes. Once cleaned, make a horizontal cut across each tomato. This is optional, but removing the seeds can improve the texture and flavour of the final topping. The seeds and watery pulp inside will make the topping runny and dilute in flavour. To deseed, use a tsp and scoop out the watery, seedy middle section. If you are pressed for time or prefer a juicier texture, skip ahead.
• After deseeding or not, it's time to dice them. The important thing here is to make the pieces small and equal in such a way that they would sit comfortably on top of the bread and not fall off. Aim for a dice that's roughly 1/4-inch in size, though a slightly finer chop is also acceptable, depending on your preference. Place the diced tomatoes aside in a bowl.
• Once your tomatoes are diced, it is time to build the topping. All you need for traditional Italian bruschetta is a few fresh ingredients: basil, olive oil, salt, and pepper.
• Chop a handful of fresh basil leaves into small pieces and add them to the tomatoes. Basil brings aromatic freshness, which evokes sweetness in the tomatoes.
• Now, drizzle a decent amount of extra virgin olive oil, about 1 to 2 tbsp. Olive oil not only enriches the flavour but also helps amalgamate everything together.
• Sprinkle with a pinch of salt and a few grinds of fresh black pepper. Gently toss them all together to combine.
• You want the mixture to sit for about 5-10 minutes before serving so that flavours can be absorbed and tomatoes start releasing their juices. It is important to sit for a little while, allowing the oil to mix in with tomato juices in preparation for a delicious coating that will be seeping into your bread later.
• While your tomato mixture sits, it is time to toast the bread. The best bread for bruschetta is thick and rustic, such as ciabatta or a baguette. The bread should be thick enough that it doesn't get too soggy from the topping. Slice the bread into pieces 1/2-inch thick.
• It really brings out the flavour when you brush each slice of bread on both sides with olive oil.
• Mince additional garlic and lightly rub a cut garlic clove onto the bread if you want an extra punch of garlic flavour.
• Once your bread is toasted, it is time to bring your bruschetta together.
• For best results, serve the tomato mixture at room temperature and assemble just before serving so that the bread will not be soggy.
• Spoon the tomato mixture onto each slice of toasted bread, spreading it out evenly on each. Try not to overload your bread so that it will not make a mess trying to eat it. Depending on preference, you can drizzle a little more olive oil or sprinkle some more fresh basil on top.
• If you like this recipe for Bruschetta, don't forget to share it with your friends and family.