A snack for a weekend, party or a light meal is something I like putting together. Better still if it has just 5 ingredients and next to no time at the hot stove. Bruschetta fits the bill completely. Classic bruschetta is grilled slices of bread / baguette topped with olive oil, salt and garlic rubbed onto the bread. There are many variations for bruschetta to include the addition of other vegetables like capsicum, beans, cured meats etc. This one is a no cook version, if you don’t count toasting the bread. Which I did on the tava/ griddle.
I have been nursing a tiny kitchen garden for a few years now. Living in an apartment means that everything is grown in pots/ containers (discarded paint buckets in my case). I grew a ton of lettuce, 5 kinds of tomatoes, lots of local greens including spinach and amaranth and some vegetables including brinjal and sweet potato. Its mostly hit or miss for the non local plants which can be termed exotic and do not survive in our weather conditions. My friend N got me a huge supply of seeds for herbs from the US, but a lot of them did not make it. What did survive in my herb garden tho is two kinds of basil. One from Deeba and the other from Kamini. Terrific bloggers both of them and large hearted sharers.
I used basil for this bruschetta from my pot. Its a joy like no other to be able to go to your windowsill and pluck out a few leaves of the freshest kind to flavour your food.
Bruschetta ~ Tomato and Basil (Serves 3-4 as an appetiser, 2 as lunch)
Baguette or Bread Rolls 1 or 3-4 rolls
Tomato 2 large firm ripe ones
Garlic 2 pods, finely crushed or chopped
Salt and Pepper to taste
Olive Oil 2 tablespoons
Fresh Basil or Coriander 2 tablesopoons, torn or chopped fine
Slice the baguette into ½ inch thick slices, brush with olive oil on one side and toast till crispy on a hot pan
Blanch the tomatoes in boiling water with an X cut at the bottom. When cool enough to handle, peel off the skin. Cut the tomato into half and remove the seeds. Chop into small pieces.
Mix the chopped tomato with the garlic, salt and pepper and basil or coriander leaves.
Heap onto the toasted bread and drizzle with a little olive oil and serve.