Bruschetta

Why do I always wait to eat Bruschetta in a restaurant?  It is such a deliciously light meal to have on a summer's day, sitting in the garden.

During  the heat we've had in the last few days, I've eaten plenty of salads.  Throughout the summer I I try to eat plenty of  fresh tomatoes and often make this family favourite, bruschetta.

Tomato Bruschetta

4 slices of a good artisanal white loaf
1 clove garlic
olive oil
3 or 4 good sized tomatoes
1 shallot
Fresh Coriander or Basil

Lightly toast the slices of bread.

Whilst still warm rub with the peeled clove of garlic and drizzle with olive oil.

Meanwhile cut the tomatoes into 16ths (horizontal and vertical- so you have wedge shaped pieces)

Finely slice the shallot, add to the tomatoes with some roughly chopped coriander .

Place the tomato mixture on the prepared toast and enjoy.

We often have a little tomato mixture left over and it makes a perfect salad with pitta bread, houmous and olives.  The perfect garden picnic.

Do you have a favourite tomato meal?  Here in Richmond this is a firm favourite.  I am looking forward to a summer of heritage tomatoes, as well as tomato and fennel salads in Brittany.