Yellow and red cherry tomato bruschetta
Prep time: overnight Cooking time: 45 mins Serves 4
100g yellow cherry tomatoes 100g red cherry tomatoes 2 tbsp olive oil 6 basil leaves, thinly sliced 6 1cm-thick slices of Italian or French bread 2 garlic cloves, peeled and left whole
1 Halve and deseed the tomatoes, then chop them finely. In a bowl, mix the tomatoes with a generous pinch of salt, small pinch of black pepper, 1 tbsp olive oil and basil. Stir and leave for 10 mins.
2 Heat a grill pan over medium heat. Drizzle bread with remaining oil then grill for 2 to 3 mins on each side until warmed through and grill marks appear.
3 Remove the bread then lightly rub one side with garlic – two to three strokes per bread slice should do it.
4 Stir the tomatoes, taste then adjust with more salt or pepper as needed. Spoon a generous amount on to each slice of bread. Drizzle a little of the juice that has settled at the bottom of the bowl over the tomatoes and serve immediately.