After I posted this snapshot of this bruchetta I made for lunch one day a few weeks ago on Instagram, I had lots of requests to post the recipe. Now, usually when I'm planning to do a recipe post I test the recipe first, then make it a second time especially to photograph. However, now I have Instagram to play with (currently on my Dad's Android, and on my new iPhone next week) I'm probably going to be shooting and posting a few more recipe photos, the moment I've made them, so this post is a trial. Let me know if you like/ dislike/ don't mind this Instagram style recipe post, because even though I will still do the recipes with full colour photos etc. with my usual camera, if I get enough requests I'll do these types of recipe post too.
We grow our own tomatoes here at home, and not just the way normal people grow tomatoes. Generations of my family have been growing them in an industrial sized greenhouse we have on the estate, so we always have a glut of tomatoes every year. This means endless jars of chutney, tomato soups, things cooked in tomatoes, cherry tomatoes frozen so they can be used during the year, tomatoes being given as gifts... you get the picture. We're always on the hunt for new things to do with tomatoes. While I was doing the weekly food shop I picked up some French bread with the idea that there must be something tomato related for lunch we could do with it, and my father suggested that we try making our own bruchetta. (As a result, this recipe serves 2 for lunch, or you can buy a full size French stick like we did and have it two days in a row).
- 1 Half Size French Stick
- 2 Giant Tomatoes
- Handful Cherry Tomatoes
- Good Quality Extra Virgin Olive Oil
- 2 Large Garlic Gloves
- Handful Fresh Basil
- Sea Salt
- Freshly Ground Black Pepper
- 1/2 Red Onion
Cut the French stick into slightly diagonal slanted rounds, like pieces of garlic bread. Drizzle with a little bit of the olive oil, brushing it over the surface of the bread with a pastry brush if you have one. Crush the garlic cloves and spread a little onto each of the bread pieces. Put under the grill until slightly toasted. if you have an AGA, like we do (best cooker in the world) this should take about 5 minutes in the main oven on the top shelf.
While the bread is toasting you need to make your topping. Chop the onion as finely as you can and set aside in a bowl. Chop all the tomatoes into small pieces, but not so small they won't make chunky bruchetta and add them to the bowl too. Usually this is not a problem with supermarket tomatoes, but if you grow your own some variaties are quite watery, I find I need to let my chopped tomatoes rest over a sieve for a few moments to let out any excess water before adding them to the bowl. Follow with the fresh basil chopped or torn into small pieces, another glug or olive oil, a few sizeable pinches of sea salt (I don't think anything can beat good French Fleur De Sel for this purpose) and lots of freshly ground black pepper. Mix it all up, and add more seasoning to taste if needed. All you have to do now is take your toasts out of the oven, spoon this mixture on top, serve and enjoy!
I'd love to hear how you all get on with this one! Also, has anyone got any feedback for me from my previous lunchtime adventure, the Italian Style Open Topped Bagels?