Simple and sweet – this bruschetta is a mix of inspirations from many cooking shows, but remains delicious and crunchy.
You will need:
a baguette (or other favorite rustic bread)
cherry tomatoes (the smaller the better!)
extra virgin olive oil
coarse salt and pepper
What to do:
Preheat your over to 400 and slice bread in 1/2 inch slices on the diagonal. Lay pieces on a baking sheet and drizzle with the olive oil. Then, pop in the oven for about 6 minutes until toasted – keep an eye on them, depending on the bread and your oven, this could take only a few minutes. In the meantime, make the tomatoes. First, cut them in quarters and toss in a bowl. Add a tablespoon of olive oil and a glug of balsamic vinegar. Add a hearty pinch of salt and a modest pinch of pepper. Toss the tomatoes and let them sit. When the bread comes out of the oven, you have the option of rubbing the pieces with a fresh garlic clove, but I sometimes prefer the simple version. Serve the pieces aside the bowl of tomatoes and let guests self-serve with a big spoon. This way, the bread doesn’t get soggy sitting under the tomatoes.