Bruschetta toppings can be as humble or as luxurious as you like, from chopped fresh herbs or tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat.
Gearoid says: "The only rule is that whatever goes on top of a bruschetta should be nice and fresh!"
- 1 loaf of gluten-free bread loaf or 2 gluten-free baps
- 1 garlic clove, cut in half
- 50ml good-quality extra virgin olive oil
- ¼ tsp salt
- 3 vine-ripened tomatoes
- 8 fresh basil leaves
- freshly ground black pepper
- 20ml white wine vinegar
- 1 log of goats’ cheese, cut into 1 cm slices (optional)
- green salad, to serve
- If you have a large loaf, cut it in half, then slice it crossways about 1 cm thick. Chargrill the slices on a hot griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with the cut garlic clove.
- Drizzle with a little of the extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is of good quality, otherwise it will never taste nice.
- Make sure your tomatoes are really ripe when making this topping. Give them a wash, then remove their cores by cutting them into quarters and removing the seeds. The tomatoes can either be left chunky or finely chopped.
- Place the tomatoes in a bowl. Tear in the basil with your hands and season with salt and pepper, then toss with the remaining olive oil and the vinegar to balance the flavours to your taste.
- You can spoon the tomato mixture onto the slices of bread and serve as is, or you can place the sliced goats’ cheese on top of the tomato and bake the bruschetta in the oven or flash under the grill until the cheese has heated through and started to melt. Serve with a green salad.