Bruschetta with Tomato and Basil

Bruschetta is a very special type of toasted bread, pronounced brusketta. When I first tasted the real thing in Tuscany, it was one of the most memorable eating experiences of my life. Italian country bread is toasted on both sides over hot, fragrant coals, then slashes are made along the surface of each piece of bread, which is then rubbed with an open clove of garlic. After that, peppery Italian extra virgin olive oil is poured over quite generously so that it runs into the bread, making little pools all around the base of the plate. The pleasure and joy in its utter simplicity are indescribable. Given that few of us have hot coals handy (though don't forget bruschetta during the barbecue season), the next best thing is a cast-iron ridged griddle or, failing that, an ordinary domestic grill. Good bread, good olive oil - what more could you want? Just two things: very red, ripe plum tomatoes and basil leaves. It's perhaps the best bruschetta of all, and perfect for serving with drinks before a meal instead of serving a starter. The Delia Online Cookery School: Watch how to make bruschetta, just press the image to play.

Good

% Daily Values based on a 2,000 calorie diet