This weekend looks to give respite from the rain that is expected for the rest of this week.
Why not make the most of the sunshine this weekend and prepare some nutritious Italian Crostini for a relaxed starter for Father’s Day on Sunday 21st June. All aspects can be prepared in advance and dished up at the last minute so the toasted bread doesn’t go soggy! (No one likes a soggy bottom)
I love this dish it gives the clean taste of summer. Enjoy it as an appetiser or a light lunch dish. Why not serve alongside a dish of prosciutto available from most UK supermarkets.
- 6-8 large ripe plum or vine on large tomatoes from a bowl in the kitchen [Tomatoes are better, not refrigerated, use from room temperature as it allows the full flavours of the tomatoes to develop]
- 2 cloves garlic, minced, add more to taste if you love garlic.
- 1/2 small red onion, chopped
- 1 tbsp extra virgin olive oil
- Olive oil spray bottle
- 2 tbsp balsamic vinegar glaze
- A generous glug of good quality extra virgin olive oil
- 6-8 fresh basil leaves, chopped or more if required
- Malden sea salt
- freshly ground black pepper to taste
- 16 oz baguette or French bread
- 1-2 garlic cloves, peeled
- Combine room temperature tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil
- Then set aside.
- Slice bread into 1/2 inch thick slices.
- Place on a tray and spray lightly with olive oil.
- Toast bread under the grill, until golden, watching closely not to let it burn. Or put it onto the bottom, the shelf of the top oven of the Aga again take care it doesn’t burn approx time 3-5 mins
- When the bread is toasted, rub each piece with the whole garlic clove. You can leave the bread once toasted to cool down but it is better served warm if you have time
- Place bread hot or cold on a platter and top with tomato mixture.
Serve immediately or the bread will become soggy.
THIS RECIPE WILL MAKE APPROX 26 SMALL SLICES
PREP TIME:10 mins
COOKING TIME: 15 mins
TOTAL TIME 25 MINS