Bruschetta

BRUS-KETTA.  Not Brushetta. That's an important point.  I could go into the many reasons why...but let's just get one thing clear: CHE in Italian does a KE sound like in kettle in English.

So, now that the pronunciation is out of the way...a few more rules.  Bruschetta is a summer food.  Tomatoes and basil thrive in summer.  They have flavours beyond compare when they are used in season.  Using them out of season makes a sad bruschetta.

I'm doing this as a per person recipe.  Because sometimes bruschetta for one is a great idea.  It also allows you to make this recipe for however many people you want very quickly and easily. I allow two slices of a medium thickness baguette for this...but use what you've got.  I draw the line at sandwich bread though, even when desperate...it goes too soggy!

This tastes best if you allow the tomatoes to marinate a bit, so try making it first thing in the morning for lunch.   

Bruschetta (serves 1)
Ingredients
1 tomato, topped and chopped into small dice
5 basil leaves torn- not cut
1/2 teaspoon salt flakes
1/4 teaspoon freshly ground pepper
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic
2 slices good bread eg baguette, sourdough etc.
olive oil for the bread
Method
Combine the tomatoes, basil, salt, pepper, vinegar and oil in a bowl.  Allow to sit for at least 1/2 hour (out of the fridge) or up to overnight (in the fridge).
Preheat the oven to 200 degrees
Spread olive oil over both sides of the slices of bread and pop onto an oven tray, cook for 15 minutes or until golden and crunchy.
Remove from the oven and rub the clove of garlic all over the bread.
Allow the bread to cool completely before topping with the tomato mix, draining with a spoon as you transfer it to the bread.
Serve immediately.