The tomatoes are amazing at this time of year as they’ve been out in the sun (hopefully) for long enough to develop a great taste!
Cooking with tomatoes that you’ve grown yourself is brilliant but if you’re nervous about it or have a small space then I can highly recommend growing them in a hanging basket and using a variety called Hundreds & Thousands. Not only is it really easy and you don’t have to worry about canes etc but you literally get hundreds of them! I grew all of the tomatoes in this recipe myself in hanging baskets around the house and found it really easy so do give it a go.
Back to the recipe…
This is a real family favourite and is a snack that I rustle up for lunch or as a side dish to a barbecue that we might be throwing.
Bruschetta is one of my favourite things to eat and I remember I ate so much of it while I was pregnant with my twins (randomly).
400g small sweet tomatoes – variety of your choice
1 loaf Ciabatta bread
Handful of fresh Oregano
Extra Virgin Olive Oil
Salt & Pepper
1 large clove of Garlic
Bag of Mozzarella balls/pearls
Large handful fresh Basil leaves
- Start by washing the cherry tomatoes and adding them to a baking tray; sprinkle the fresh oregano over the tomatoes and drizzle generously with extra virgin olive oil and a good helping of salt and pepper.
- Roast the tomatoes in a hot oven until they are soft, depending on your oven this should take between 15 – 20 minutes.
- Remove the tomatoes from the oven and gently spoon them out of the pan into a bowl. (Don’t worry about removing all of the juice from the roasting pan as there will be plenty of juice still left within the tomatoes themselves.)
- Cut the ciabatta loaf in half and lightly grill on both sides.
- Take the clove of garlic and gently rub it onto the two toasted ciabatta halves, this will infuse the bread with that lovely garlic taste without having to swallow the big garlic chunks!
- Next, spoon all the roasted tomatoes onto both halves of the ciabatta bread.
- Finally, add the mozzarella balls and a good sprinkling of both types of basil to the ciabatta.
And there you have it, a beautifully tasty Bruschetta. Cut and serve immediately at room temperature.
I use the word ‘serve’ very loosely here as it’s much more of a case of grabbing a hunk of the good stuff and shoving it in to your mouth. The basil gets stuck in your teeth and the garlic infused olive oil drips down your chin but it’s totally worth it!
Have a fantastic week. Huge love and see you next time.