Bruscetta is so simple, yet done properly is so satisfying. Delicious ripe roma tomatoes go so well with a little fresh basil on garlic rubbed sourdough toast, whenever I serve them as a starter they seem to go so quickly. Bruscetta as an entree or as a smaller canapé always gets the taste buds fired up for the following entourage of flavours. The Italians use of fresh simple ingredients to make such mouth watering dishes out of almost nothing never ceases to amaze and inspire me. As the saying goes ‘the simple things are often the best...’
Something a little different and still just as tantalising is a fresh tomato salad. Once again using roma tomatoes diced up with buffalo boconcini (the buffalo milk seems to give it a creaminess that cow milk just can’t rival), a good dose of torn fresh basil, a quality olive oil and a red wine vinegar all tossed together with some sea salt, cracked pepper and my truly favourite way to serve it is hollowing out a larger meatier tomato and using it as a bowl, it looks amazing with a sprig of basil and a drizzle of the olive oil.
Something a little different and still just as tantalising is a fresh tomato salad. Once again using roma tomatoes diced up with buffalo boconcini (the buffalo milk seems to give it a creaminess that cow milk just can’t rival), a good dose of torn fresh basil, a quality olive oil and a red wine vinegar all tossed together with some sea salt, cracked pepper and my truly favourite way to serve it is hollowing out a larger meatier tomato and using it as a bowl, it looks amazing with a sprig of basil and a drizzle of the olive oil.
I have had a bit of a tomato fetish as of late, using them in practically everything I could think of. I’m pretty sure if the other half so much as sees another tomato dish in the near future, I will end up wearing it.
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