Yel­low and red cherry tomato br­uschetta

Prep time: overnight Cook­ing time: 45 mins Serves 4

Friday - - Society -

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.

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