The secret ingredient to the best bruschetta? Sun, pesto and good company. We’d never dream of eating bruschetta in mid-winter, and we’d certainly never eat them alone. There is just something about sharing food with family and friends that makes it taste all the better.
Sun is important for another reason though. Bruschetta is all about using the highest quality, preferably local, but compulsorily seasonal ingredients. You don’t have to drop mega-bucks on heirloom tomatoes from your local farmer’s market, but it helps.
For extra-crispy toast, spread a little full fat mayonnaise on them before grilling.
Ingredients for 16 canapes
|1 large loaf
Cut your ciabatta loaf into 16 equal slices (the easiest way is to half the loaf, then half those halves, then half those halves) and grill them until crispy. Set aside.
Thinly slice the red onion, peel the garlic clove and chop the parsley.
Cut the tomato into quarters, scoop out and discard the seeds, blot them dry with kitchen towel and slice into pea-sized chunks.
Add the tomatoes and red onion to a bowl (you should have about 300g in total) and season with salt and pepper. Add the oil and vinegar and mix well.
Take the raw garlic clove, and very lightly (go too heavy and the pungency will be unbearable) brush some onto the toasts. You should aim to use no more than half of the clove spread over all 16 toasts.
Spread on a generous amount of pesto, half a slice of prosciutto, the tomatoes, onion and herbs.
Serve with something fizzy.