Bruschetta

Bruschetta con pomodoro e basilico (Bruschetta with tomato and basil)

As the wise say, never scoff at the tried and tested. These Italian 'tamaatar-toasts' will never go out of fashion even though all the top chefs in the world create the most amazing toppings for bruschetta. At our little cafe at the Italian Cultural Centre, most of the Italians always order these for starters or get a big plate for the table while they wait for their meal. The only thing to ensure here is that the tomatoes are fresh and firm. That's all there is to this great starter -- good bread, good olive oil and good tomatoes. This is my take on the traditional recipe.

Ingredients
· 1 baguette (French loaf) or Ciabatta if you can find it
· 500 gm tomatoes, de-seeded and chopped
· Basil leaves, shredded
· 100 ml extra virgin olive oil
· 4 tbsp chopped black olives, finely chopped (optional)
· 3 pods of garlic, just pressed slightly with your palm
· Salt and pepper to season

Method
· Heat half the olive oil in a small saucepan and add the garlic cloves. Saute till golden and set aside. You want the oil to obtain just the perfume of the garlic, without making it too garlicky.
· Some of my guests ask me to add chopped garlic to their bruschetta, which you could do too if you wish, but it's not very authentic, and more importantly it takes away from the fresh flavor of the tomato.
· Mix the tomatoes, remaining olive oil, basil and olives in a mixing bowl. Season with salt and pepper.
· Slice the Ciabatta or the baguette into bite-sized slices. Grill the slices in a pan on top of the stove, or under a grill. These also toast fantastically over a barbecue.
· Brush both sides of the grilled bread with garlic-perfumed oil and top it with the tomato mixture.
· Drizzle a bit more garlic oil over the tomatoes and serve the bruschetta garnished with whole basil leaves.