Tomato Bruschetta: The Starter for Warm Evenings

Bruschetta is ready in 15 minutes: toast some sturdy bread, dice ripe tomatoes, add basil, garlic and good olive oil – and that's really all it takes. This starter lives and dies by timing, since the topping only goes onto the still-warm bread just before serving.

Early August is exactly the right moment for this. Outdoor-grown tomatoes have had enough sun by now to taste sweet rather than sharp, and the basil on the windowsill is at its most vigorous. Put the two together and you've got a topping that needs barely anything added to it.

Ingredients

Serves 4:

• 8 slices of sturdy white or sourdough bread
• 500g ripe, flavourful tomatoes
• 2 garlic cloves
• 1 small shallot
• 1 good handful of basil
• 4 tbsp olive oil
• 1 tsp red wine vinegar
• 1/2 tsp salt
• freshly ground pepper

Method

1. Wash the tomatoes, halve them, cut out the core and dice them into small cubes with the 13cm all-purpose knife. The short blade is easy to control precisely, so the cubes come out even instead of crushed.
2. Tip the cubes into a sieve, season with salt and leave to drain for 10 minutes. This step decides whether your bread stays crisp or turns soggy.
3. Add one garlic clove to the tomatoes with the garlic press, and just halve the second clove and set it aside. Finely dice the shallot and add it too.
4. Tear the basil into pieces with your hands rather than chopping it, so the leaves don't discolour. Mix it through the tomatoes with the olive oil, vinegar and pepper, and leave to sit for a few minutes.
5. Cut the bread into roughly 1.5cm-thick slices with the 20cm bread knife. The serrated edge saws straight through the crust without squashing the crumb, so the slice stays light and airy.
6. Toast the slices under the grill, in a frying pan or in the oven until golden brown, and rub them with the halved garlic clove while they're still warm.
7. Only now spoon the tomato mixture onto the bread, drizzle with a little olive oil and serve immediately.

kjøk tip

Bruschetta stands or falls on two small things: the tomatoes need to drain properly, and the bread needs to be cut thick enough to carry the topping. Guide a bread knife with long, drawing strokes and without pressing down – the moment you push, the knife works against you. If you'd like to add to your kit, you'll find more blades for bread, fruit and vegetables in the Cutting category. The same care applies to every knife: wash by hand, dry straightaway, and never put it in the dishwasher, since heat and detergent attack both the edge and the handle. Sharpen straight blades regularly; a serrated edge lasts a good deal longer but will eventually need sharpening too. Rinse the garlic press right after pressing, while the residue is still soft – once it's dried on, it's almost impossible to get out of the holes.

FAQs

What bread should I use for bruschetta?

A sturdy white or sourdough loaf with a firm crumb and a proper crust suits it well. Soft sandwich bread soaks through immediately. Day-old bread actually holds up better than very fresh bread, since it stays firmer once toasted.

Why does my bruschetta turn soggy?

Most often it's down to too much tomato juice. Salt the cubes and let them drain in a sieve for ten minutes before seasoning further. And really do only add the topping just before serving.

Can I prepare the topping ahead?

Yes, you can make the tomato mixture two to three hours ahead and keep it in the fridge. Add the basil right at the end, though, or it will lose its colour and flavour.