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Tomato & Basil Bruschetta topped with Wilson’s Basil Flavoured Oil

Tomato & Basil Bruschetta

Toasted ciabatta rubbed with garlic and piled with ripe tomatoes, fresh basil and Wilson’s Basil Flavoured Oil, ready in twenty minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer, Starter
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 ciabatta or baguette sliced into 12 pieces
  • 1 clove garlic halved
  • 500 g ripe tomatoes diced
  • 1 small shallot finely diced
  • A large handful of fresh basil leaves torn, plus extra to serve
  • 60 ml Wilson’s Basil Flavoured Oil plus extra for drizzling
  • 15 ml Wilson’s Balsamic Vinegar
  • Salt and black pepper to taste
  • Flaky sea salt to finish

Method
 

  1. Toast or grill the bread slices until golden and crisp at the edges, about 2-3 minutes a side.
  2. While the bread is still warm, rub each slice firmly with the cut side of the garlic clove.
  3. In a bowl, combine the diced tomatoes, shallot, torn basil, Wilson’s Basil Flavoured Oil and balsamic vinegar. Season with salt and pepper and leave to sit for 5 minutes so the tomatoes release some of their juice.
  4. Spoon the tomato mixture generously over the toasted bread, letting some spill over the edges.
  5. Finish with an extra drizzle of Wilson’s Basil Flavoured Oil, a few more torn basil leaves and a pinch of flaky sea salt. Serve immediately.

Notes

Storage: best eaten fresh, but the tomato mixture keeps in the fridge for up to a day (add the basil just before serving). Make-ahead: toast the bread a few hours ahead and keep uncovered at room temperature so it stays crisp, then top just before serving. Serving suggestion: a good opener before a bigger Italian spread, or alongside a simple salad for a light lunch.