With summer in full swing, Haskins Garden Centres has created a simple bruschetta recipe, using homegrown basil and tomatoes for a fresh, light, satisfying dish to enjoy at home.
Whether served as a tasty starter, snack or a BBQ side dish, this easy treat is perfect for the warmer weather, and to impress your guests during the summer months.
Alasdair Urquhart, Haskins’ plant expert, commented: “Tomatoes start to ripen from mid-summer depending on the variety and weather conditions, so now is a good time to harvest your homegrown herbs, fruits and vegetables and find some tasty recipes that take your produce from garden to plate.
“Any tomatoes work for this recipe, but Beefsteak Tomatoes work particularly well due to the rich, creamy and juicy flavor. We recommend blanching and peeling for a smoother textured topping.”
Ingredients (6-10 servings)
For the roasted tomatoes:
- 6 to 7 ripe tomatoes
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 6 to 8 fresh basil leaves, thinly chopped
- 3/4 teaspoon sea salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper, more or less to taste
- 1 baguette
- 4 tablespoons of olive oil
- Preheat oven to 230°C with a rack in the top slot of the oven.
- Blanch and peel the tomatoes. Bring 2 liters of water to a boil. As the water is heating, make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
- Once the water is boiling, remove the pot from the heat. Place the scored tomatoes in the hot water and blanch for 1 minute.
- Remove with a slotted spoon and let the tomatoes sit until cool enough to handle. Then gently peel off the tomato skins and cut out the stem base with a paring knife. Cut the tomatoes into quarters and squeeze out most of the juices and seeds.
- Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 tbsp extra virgin olive oil, and the balsamic vinegar.
- Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste.
- Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil and place olive oil-side down on a baking sheet or roasting pan.
- Place in oven and toast for 5 to 6 minutes until lightly browned around the edges.
- Arrange the toasted bread on a platter, olive oil side facing up. The olive oil will help create a temporary barrier keeping the bread from getting soggy from the tomato mixture.
- Gently spoon the tomato mixture on top of each toasted bread slice and serve.