Spring Tomato and Basil Bruschetta

By Jamie Oliver



  1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
  2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
  3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
  4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
  5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty

See you soon!