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    Summer Bruschetta

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    Summer Bruschetta

    There is nothing more redolent of a hot Mediterranean summer than juicy tomatoes, doused with olive oil and served on garlicky bread. Use really flavoursome tomatoes, such as Red Choice, which are particularly good at this time of year, having soaked up a whole season's worth of sun. Make the tomato mixture in advance - not only does this allow time for their flavours to mingle and juices to flow, it also cuts down on your stress levels.

    • Vegetarian
    • Preparation time: 15 minutes, plus 1 hour standing
    • Total time: 1 hour and 15 minutes plus chilling time 60 minutes 15 minutes

    Serves: 6


    • ½ small red onion, finely sliced
    • Salt and freshly ground pepper
    • 250g ripe tomatoes
    • 1 tbsp salted capers, rinsed
    • 4 tbsp extra virgin olive oil
    • Handful of basil leaves, shredded
    • 6 thick slices day-old, coarse-textured white bread
    • 1 clove garlic, halved


    1. Put the sliced red onion a bowl of salted water and leave to soak for 1 hour to draw out the sulphurous juices. Drain the onion and squeeze dry with your hands, rinse again with cold water, squeeze dry again, and set aside. Meanwhile, halve the tomatoes, scrape out the seeds and put the seeds in a sieve over a bowl. Press the seeds to extract as much juice as possible, then discard the seeds. Chop the tomatoes into medium-sized pieces, discarding the tough cores. Place in the bowl with the tomato juice and add the capers. Add the drained onion. Pour 2 tbsp oil over the tomato mixture, season, stir well and leave to stand for an hour in a cool place but not the fridge. Stir in the basil just before serving.
    2. Toast the bread, preferably in a griddle pan to create dark griddle lines. Rub the hot bread with the cut clove of garlic, heap each piece with the tomato mixture, drizzle over the remaining olive oil, and serve straight away.

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