Why Sourdough Bruschetta?
On our first date, my now husband agreed to order Bruschetta despite hating tomato (oh isn't he sweet? well no, he scraped all the tomato off and just ate the bread - but you'll be happy to hear that since getting married he now eats tomato).
The tomatoes and basil I used in the recipe are also from our own little veggie garden - I am thankful for the wonderful little home we have and our 3 children who help me in the veggie garden.
The sourdough part is not so sentimental but a bit of a fad of mine at the moment (you can check out my starter and bread recipe here), and of course it helps to add the healthy twist to this recipe - enjoy!
1 loaf of sourdough bread
8 basil leaves
1 green onion
2 cloves of garlic
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Pepper to taste
Pre-heat on oven to 180 degrees.
Slice 8 pieces of sourdough bread, drizzle with 1 tablespoon of oil and place on an oven. Also place the unpeeled cloves of garlic on the oven tray next to the bread, and place in the preheated oven until the bread is lightly golden and the cloves of garlic feel soft (about 5 - 10mins). Once cooked set aside to cool.
In the mean time, heat a pot of water until it begins to it begins to steam. Score the skin of the tomatoes with a sharp knife and place in the pot of simmering water for 1 minute then remove with a slotted spoon and set aside to cool.
While the tomatoes are cooling and the bread is toasting, chop the basil and the green onion. When the tomatoes have cooled, peel the skin off (it should come off easily), quarter the tomatoes and remove the core, seeds and pulp. Once the seeds are removed, continue to dice the tomato.
Place the diced tomato into a medium mixing bowl with the onions, basil, 1 tablespoon of olive oil, and balsamic vinegar. Once the garlic has cooled, squeeze the end of the clove and the soft garlic should come out like a paste. Add the garlic to the tomato mixture and gently stir to combine.
Arrange the tomato mixture onto of the toasted sourdough, serve and enjoy