In season: New-season garlic and tomato bruschetta

Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market...
Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning. Photo by Jane Dawber.

It may seem so simple that it is not worthy of a recipe, but I assure you that to do something so simple correctly is another matter. It all comes down to great ingredients, which will give you one of the most delicious snacks of your summer.

Serves 4

1 loaf good-quality day-old sourdough bread
1-2 cloves garlic
2-4 sun-ripened tomatoes, halved
Extra-virgin olive oil for drizzling

Heat up your barbecue or ridged griddle plate to medium.

Slice your bread into 8 slices (1.5 cm thick).

Place the bread on the grill and toast until golden and the grill marks have appeared. Turn over and continue with the other side. The bread should be firm on the outside yet still a bit moist and soft in the middle.

Transfer bread to a plate or board and cut the garlic clove in half (this will release the oils).

Rub the toast generously with the garlic and then rub generously with a tomato half.

Be quite firm so you are left with nothing but the skin. Discard this.

Drizzle heavily with extra-virgin olive oil and enjoy every mouthful!



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