dairy free / Free from / Fruit & veg / gluten-free / vegan / vegetarian

Belting bruschetta

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There are few greater pleasures in life than a ripe tomato bursting in your mouth. Like liquid sunshine.

Deliciously sweet and ludicrously easy, this recipe is perfect for a starter or light lunch – I’ve even made mini-ones as party canapΓ©s.

***WARNING: PLEASE USE RIPE TOMATOES OTHERWISE THIS DISH WILL TASTE ANEMIC AND MAKE YOUR TASTEBUDS SAD***

Belting bruschetta

Starter for 2

Ingredients:

– 4 thick slices crusty white bread (use gluten-free bread if you’re GF!)
– 1 clove garlic, peeled
– 16 cherry tomatoes, halved or quartered
– 2 teaspoons white wine vinegar
– 3 tablespoons good quality olive oil
– handful basil, roughly chopped
– handful mint, roughly chopped
– seasoning

Method:

Toast the bread and rub one side of each slice with the garlic.

In a bowl, mix together the tomatoes, vinegar, oil, basil, mint, a pinch of salt and a few grinds of black pepper, making sure you squash the tomatoes a little bit so they release some of their juices. Tip: If you have time, set the mixture aside to let the flavours mingle together for an hour or two.

Top the bread with the tomatoes and juice.

Serve with napkins!

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Source: Recipe and photos by pip & little blue.

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