I've recently expanded the repertoire of what we do with our heirloom tomatoes here at Struan Farm to include bruschetta.
When John and I are up north in Auckland we normally eat at one of our favourite neighbourhood restaurants, Volare. When we lived in the area we ate there all the time, the owners and staff still know us well (in fact they still remember my usual order and favourite wine!). If we have a starter with our meal we will most likely share bruschetta. Given the looming tomato surplus, I decided to try making it; turns out it's really easy.
Chopped fresh tomatoes are mixed with a tablespoon or two of good olive oil, one teaspoon of balsamic vinegar, a clove of garlic (or two) crushed, basil (preferably fresh but dried will work in a pinch), salt and pepper. Mix ahead of time in a bowl but leave at room temperature for best flavour. In the meantime, brush rounds of french baguette with olive oil and toast under the grill or on the BBQ, turning so both sides are toasted.
I've been putting them out on a beautiful wooden serving board that John gave me for Christmas, made by Tamaki woodworker Henry Bernard of recycled native timbers from old houses. If you want to check them out his number is 020 4039 9939.
A few final words of wisdom on bruschetta. The tomato mixture doesn't keep overnight, it gets mushy, so just make what you're going to use that day. I also wouldn't put the tomato mixture on the toasts ahead of time for that same reason, the toasts will get soft. It's easier to put out a stack of toasts with a bowl of the tomato mixture and have everyone make their own.
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