The key to this recipe is the quality of your tomatoes. It’s worth paying extra for the best quality tomatoes you can afford/find, ones with a deep red hue which you know will taste amazing when you come to eat them. I like San Marzano but you can use similar baby plum or cherry tomatoes. Use only a couple of fresh basil leaves as you don’t want to over-power flavour of the tomatoes. I use white balsamic vinegar in this recipe as it’s slightly sweet and delicate but you can use any vinegar you like, i.e. red wine or regular balsamic. If the tomatoes taste a little tart add a small amount of sugar or honey to balance out the acidity. Serving the tomatoes along side the charred bread will mean the bread will be crisp when you eat it otherwise the bruschetta will become soggy.
200g baby plum tomatoes (I used San Manzo)
1-2 garlic cloves
2-3 basil leaves
3 tablespoons white balsamic vinegar
Extra virgin olive oil
Salt and pepper
Bread for the grill, ie ciabatta
Use a small serrated knife to cut each tomato into about 8 small pieces then place the chopped tomatoes in a small bowl. Using a mircoplane grater, grate the garlic (or very finely chop) into the bowl of tomatoes along with the a couple of torn basil leaves, some salt, pepper, vinegar and a generous slug of olive oil. Stir well then set aside.
Slice some fresh bread then place it on a hot BBQ grill, grilling both sides until dark grill lines appear on the bread. Transfer all the grilled bread to a serving plate and serve along side the bowl of prepared tomatoes.