Sluttishly Savoury: Very Easy Bruschetta

Glistening jewels on a massive whack of carbs

I am very easily led. Often, hearing what someone has recently had to eat will spur me into going "Ooh. Ooh yes, I would like that now, please," and so it was the case on Saturday when my thoughts turned to antipasti - or, more specifically, hiding in the kitchen away from the football while I waited for my bottle of cava to cool in the fridge.

"I could make a nice lot of plates of things and eat them in the garden with wine," I thought dreamily.

Outside didn't happen - grey skies, cold, May - but the plates of things certainly did. I bought an end-of-the-day baguette for 19p, grabbed some tomatoes, peppers and anchovies, pepperdew peppers stuffed with cheese, halloumi, and then a large rump steak for £3 (which I cooked and then doused in salt, pepper and balsamic and served cut into strips.)


This bruschetta recipe is so disgustingly simple and looks spectacular. I made these on a whim as I had left over tomatos, garlic and bread from making Delia Smith's amazing Piedmont peppers (dead easy).

Very Easy Bruschetta (makes about 6)
You will need:

• half a baguette, or whatever decent bread you have lying around
• olive oil
• two tomatoes (skin and seeds removed, finely chopped)
• balsamic vinegar
• Left-over chopped garlic

Make it!

1. Cut your bread into manageable morsels and give them a little coat of olive oil on one side (either pastry brush, or you know, hands).
2. Mix the tomatoes and garlic in a bowl with a couple of glugs of olive oil and balsamic, and top your bread. pop them in the oven with whatever else you're cooking for five minutes, on about 180 degrees.

Bloody yummy and dead easy, it looks like jewels on a little plate. Try this, and then have a crack at our vault of other things on plates and tasty tapas recipes.