I absolutely love tomatoes, passionately, but never more so than at this time of year. It’s the height of the season and almost all of the supermarkets have loads of offers on both standard and more exotic varieties.
When I showed someone a photo of this the other day, (I can’t remember who or I’d name and shame) they turned their nose up at it, saying it’s not ‘proper’ bruschetta as I’d added fish to it. Whoever it was that said this is clearly a dick, this is pimped up bruschetta and I’ll definitely be making it loads more- and so should you.
The grey mullet I used was local and extremely reasonably priced too, about £4 for the whole fish which they expertly gutted and filleted for me. If you live in the Brighton/Hove area and haven’t visited Brighton & Newhaven fish sales, you must– it’s the one! They offer a vast range of beautiful fish and the staff are ever so friendly and helpful too. Check out their website or follow them on Twitter.
I got my inspiration from flicking through my cookbook collection and loosely based it around this recipe from Jamie Oliver’s book ‘Italy’.
I squeezed all of the seeds out of the tomatoes by hand, you need to make sure they’re ripe and room temperature in order to use this method.
Mix the de-seeded tomatoes in a bowl with the oil, vinegar, seasoning and basil and left in the bowl for at least 30 mins to allow the flavours to emalgamate and intensify.
- Drizzle some oil on some slices of crusty bread, of your choice and the griddle until it has charred marks from the pan. Then rub the toasted bread with a raw, peeled garlic clove (or you could use garlic oil) to lightly flavour the bread.
Great for lunch or a snack as is, or bulk it out with whatever you want to make it a main meal. What’s your favourite bruschetta recipe? Comment below or tweet me your photos/recipes, I always love to see what you’re all eating x