Eaten in Italy as an antipasto, this recipe is bursting with taste.
Wash the tomatoes and cut them into quarters. Scoop out and remove the seeds. Cut the tomato quarters into pieces about ½ inch (1½ cm) square, then place in a medium -sized glass bowl.
Mix in the sugar, chopped basil and 2 tbsp olive oil. Leave for 20 to 30 minutes to allow the flavours to combine.
Cut four thick slices of bread. Switch on the grill, and lay the slices on the grill pan.
Toast the bread first on one side then on the other. When the slices are crisp and golden, place them on a large plate and turn off the grill.
Rub the upper sides of the bread with the cut garlic clove. Spoon approximately a quarter of the tomato mixture over each piece, pressing it into the bread with the back of the spoon.
Pour any oil left at the bottom of the bowl over the bruschetta and sprinkle generously with salt and pepper. Serve immediately.
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