with the weather starting to warm up, the Spring will be a great time to enjoy this deliciously refreshing Mediterranean classic. This wonderful bruschetta recipe from Studio 6 uses simple ingredients and is ready in only 15 minutes – perfect for taking a break from the Spring cleaning on a sunny weekend or for entertaining guests. The bruschetta can also be adapted with your choice of bread and toppings, but remember, as with many Italian dishes, freshness and simplicity is key!
If you fancy something more filling, why not pop down to Studio 6 on Gabriel’s Wharf and try something from their new menu, such as their sumptuous home-made beef burgers, beautiful vegan-friendly Quinoa salad or their deliciously rich goat’s cheese, sweet potato and spinach strudel.
- Crusty Italian baguette (white or brown)
- 4 large ripe tomatoes
- 3 cloves of garlic
- Pinch of salt
- Extra virgin olive oil
- Cracked black pepper
- Fresh basil leaves
- Optional: pitted black olives, capers or mozzarella
- Cut your bread into 6 slices, at least 1cm wide
- Toast the bread until it is a light brown
- Peel the cloves of garlic and rub on both sides of the bread
- Chop the tomatoes into small chunks and generously lay them over the bread
- Add your salt and pepper to taste
- Drizzle over your extra virgin olive oil and top it off with the basil leaves
- For some extra flavour and texture, you can add pitted black olives, capers or chopped mozzarella
- Pour your favourite glass of wine and enjoy!
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