Bruschette make a great starter for a dinner party, or equally a nice light supper dish if you are feeling lazy. You can use any bread with an open crumb, such as baguettes, sourdough, or country bread one that, once toasted, has a dried surface that will really soak up the garlic and tomato flavors.
- Yield: 2 Servings
- 8 slices good-quality baguette
- Olive oil
- ½ garlic clove, peeled
- 8 cherry tomatoes, halved
- Sea salt and freshly ground black pepper
- 8 caper berries, sliced diagonally
- 2 ounces pecorino cheese, cut into thin flakes
- Extra virgin olive oil
- Heat a grill pan until hot. Brush the baguette slices with olive oil and toast for 1–2 minutes on each side until golden brown and marked.
- Remove the bread and, while warm, rub it lightly with the cut side of the garlic clove. Rub two of the cherry tomato halves, cut side down, into each slice of baguette, pushing the flesh against the bread to squash it into the surface.
- Season the bruschette with salt and pepper. Top with the sliced caper berries and the remaining tomatoes, then scatter the pecorino over the top. Serve with a drizzle of extra virgin olive oil.