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Brochettes with Tomato and Basil
Makes 12, to serve 4-6
Ingredients
1 cabala loaf, cut in 12 thin slices
1 clove garlic, peeled and rubbed in a little salt
about 6 tablespoon extra virgin olive oil
For The Topping:
6 red, ripe plum tomatoes
a few torn basil leaves
a few drops extra virgin olive oil
rock salt and freshly milled black pepper
Method
You will also need a cast-iron ridged griddle.
Prepare the tomatoes before toasting the bread. All you do is place them in a bowl, pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot). Then chop them finely.
Pre-heat the ridged griddle over a high heat for about 10 minutes. When it's really hot, place the slices of bread - on the diagonal - and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side. (Alternatively, toast them under a conventional grill.) Then, as they are ready, take a sharp knife and quickly make about 3 little slashes across each one, rub the garlic in and drizzle about half a tablespoon of olive oil over each one.
When the brochettes are made, top with the tomatoes and basil leaves, season with salt and freshly milled black pepper and sprinkle a few more drops of olive oil over before serving. It's hard to believe that something so simple can be so wonderful.
