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Ingredients
Dressing
2 teaspoons Dijon mustard
50mL red wine vinegar
100mL Extra Virgin olive oil
Bruschetta
6 salad tomatoes, chopped (Karim used 'Rouge di Marmande')
12 basil leaves, torn not chopped
1 red onion, finely diced
1/2 cup of your favourite dressing or make your own (see above)
Ciabatta bread (Italian
flat loaf) or another squat loaf, split horizontally
Sea salt
Pepper, freshly ground
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Method
Mix the dressing ingredients together in a bowl. Roughly chop the tomatoes after removing the core and any blemishes
and add them to the dressing. Remove the stalks from the basil leaves and tear the leaves into the bowl. Finely dice one red
onion and add to the bowl for extra flavour. Mix it all together with the dressing. Slice the ciabatta loaf horizontally before
cutting each slice into strips about 5cm (2") wide.
Hint: Ensure there is a crust on the base of the slice so
that the tomato juices don't seep through the bread.
Grill the bread on both sides on a hot grill.
Hint:
When grilling use a herb brush (made from fresh herbs) dipped in olive oil to grease the hot grill.
To serve: Serve
the bruschetta on the grilled bread immediately for maximum tomato flavour. Sprinkle good sea salt and freshly ground pepper
on top. Makes 6 slices.
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