From Jamie’s Italy by Jamie Oliver
If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbeque or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.
2 handfuls of nice mixed tomatoes
Small bunch of fresh basil, leaves picked
Sea salt and freshly ground black pepper
Good quality white wine or herb vinegar
1. Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores, then carefully squeeze out the seeds and discard them.
2. Place the tomatoes in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste.
3. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty.
Rosso, I Giusti & Zanza, Tuscany, Italy, 2007, MYR66 (out of stock)