Monday, 6 June 2016

Goats Cheese and Heirloom Tomato Bruschetta

 

This is my latest lunch-time, supper-time, when-I-need-a-snack-time obsession. Heirloom tomatoes are just arriving in my local veg shop and I can't get enough of them - I stop on my way home from work to grab a few vines, I pop one or two in my mouth on the way to the car, eat a couple on the drive home and one whilst I walk into the house - they are perfect, full of rich tomato flavours and a lovely dark red, almost black skin.

I have been adding them to everything but, the one thing they are perfect on is bruschetta. It's a very simple dish to make but full of summer flavours......


Just grab a couple of slice of good bread - a rustic sourdough, olive or tuscan loaf that is a few days old is best, you want a bread that's crust on the outside but with a soft inside. Cut a couple of thick slices and toast - either under the grill, on a ridged griddle or even the good old toaster will be fine. Once toasted rub a fat, cut clove of garlic all over one surface. Rub as much or as little as you want (depends if you have company later!)

Now roughly chop your tomatoes, shred some fresh basil and mix both with a good olive oil. Season with sea salt and a few grinds of black pepper. Leave the tomatoes for a few minutes, on a sunny windowsill if possible, for the flavours to mingle (my mouth is watering as I write this!) Whilst that's happening, crumble up some goats cheese and spread on the bread - make sure you mash it into the toast it tastes better! Now pile the tomatoes on top and eat.

A taste of summer.......and an old Italian saying to remember about bruschetta is 'day old bread, month old oil, year old wine' This dish is light, simple and not fussy at all, so drink what you like with it. I find a nice light IPA works well..... that will upset my Italian friends!  



Have a great start to your week
Love Lizx