Bruschetta with Tomato Topping

March 13, 2001

One of the great things about travelling is is taking a break from the kitchen. Unfortunately while we were in London I managed to get a fairly bad dose of the current cold virus and then bronchitis. While I wasn't prepared to waste my holiday lying about in bed suffering, nevertheless I was a bit low on energy and my appetite escaped me for a few days (which is not a bad thing in my case).

Son James was pretty adamant he was not going to eat any beef in the UK and by the time he had delivered his lecture on mad cow disease and its effect on the human brain, we were happy to agree with him.

There were plenty of alternatives available and in my state of health, I was happy to look for something light on the menu. At one Italian restaurant I opted for their bruschetta with tomato. It was just perfect. Not too heavy, enough to tempt my capricious appetite and downright tasty.

As it was the middle of winter in London, I don't imagine the tomatoes were locally grown. They certainly didn't taste like the hothouse variety.

I've recreated the recipe at home with our local sun-ripened tomatoes which are absolutely stunning at the moment. I like to buy the smaller ones, stalks still on, and keep them in a basket on the bench. Putting them in the fridge spoils the flavour. At room temperature they are just perfect. I've been known to grab one or two in passing- quality control, you understand.

Here then is my Kiwi summer version of what tempted me on a chilly day in London.

Summer Bruschetta

Italian bread cut diagonally into 2.5cm slices
6-8 vine ripened tomatoes
1/2 cup pitted black olives
1 small red onion
1/2 green pepper
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Maldon salt and freshly ground pepper
2 cloves garlic

Dice the tomatoes. Chop the olives and finely dice the red onion and capsicum. Place all in a bowl and drizzle over the olive oil and balsamic vinegar. Sprinkle on some Maldon salt and freshly ground pepper and stir to combine. Toast the bread on both sides. Once it starts to brown, spray or paint it with a little olive oil. Finish toasting. (I have a pump spray can you can fill with oil, give the pump a few presses, then use the aerosol spray to mist the oil over bread, salads, what you will.)

Peel and cut the garlic cloves in half and rub over the toasted bread. Drain excess liquid from the tomato mix and spoon onto the toasted bread. Serve immediately.

Don't be tempted to make this ahead as the tomato topping will make the toasted bread soggy.

A veritable pick-me-up, I swear