Heirloom tomato bruschetta

"There's not much technique to this recipe. It really is about paying homage to gorgeous, fresh local ingredients."

Credit: Barossa Gourmet with Justine Schofield

• makes

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 4 slices good quality sourdough
• 1 garlic clove, halved
• 2 large ripe heirloom tomatoes, chopped into medium chunks
• 4 basil leaves, torn 
• Splash of red wine vinegar or balsamic
• 1½ tbsp extra virgin olive oil
• Salt and pepper

Instructions

1. Place the tomatoes, basil, vinegar, olive oil, and salt and pepper into a bowl and gently combine. Let stand so the flavours can mingle while the bread is being prepared.
2. Heat a grill pan over a high heat and grill sourdough for a minute or so on each side or until char marks form.
3. Remove from the grill and lightly rub the garlic over sourdough, then using a teaspoon drizzle over some of the oil and tomato juice so it soaks into to bread. Top with the tomatoes and serve immediately.  

Note

• If your tomatoes have been stored in the fridge, bring them out and let them come to room temperature before serving them. That way, you'll get the full flavour of the tomato. When they are too cold, you miss out slightly on that gorgeous flavour.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.