“Time is the most valuable thing a man can spend.”
–Theophrastus

Some of the best food asks very little of you. This bruschetta is a lesson in letting quality ingredients speak for themselves  and our Frantoio EVOO is the star. Its bold, grassy character and peppery finish cut beautifully through the sweetness of ripe heirloom tomatoes. Make this in summer when tomatoes are at their best, and don’t hold back on the oil.

Ingredients

• 8 slices sourdough or ciabatta, cut 1.5cm thick
• 500g heirloom tomatoes, mixed colours, roughly chopped
• 2 cloves garlic, peeled (1 for rubbing, 1 finely minced)
• A generous handful of fresh basil leaves
• The Village Press Frantoio EVOO — for the tomatoes and for finishing
• Flaky sea salt and freshly cracked black pepper
• Optional: a splash of good red wine vinegar

Toast or grill the bread slices until golden and charred at the edges. While still hot, rub one side of each slice firmly with the peeled garlic clove — the heat of the bread will do the work.

In a bowl, combine the chopped tomatoes with the minced garlic, torn basil, a generous pinch of flaky salt, a crack of black pepper, and a good pour of Frantoio EVOO. Toss to combine and let it sit for five minutes so the flavours can meld.

Spoon the tomato mixture generously over the toasted bread. Finish with another drizzle of Frantoio — don’t be shy — and a few more basil leaves. Serve immediately.