Adam Liaw’s classic bruschetta
As with most simple recipes, the quality of the ingredients is crucial. Make these with excellent tomatoes, beautiful bread and delicious, fruity olive oil. That way, you don’t need to trick up the flavour with balsamic vinegar – but you can add some if you like.
Ingredients
2 ripe tomatoes, at room temperature
flake salt, to season
about ½ cup extra virgin olive oil
4 thick slices sourdough
1 garlic clove, halved
½ cup loosely packed basil leaves
Method
Step 1
Roughly chop the tomatoes into 2cm cubes and season well with salt. Drizzle with a little olive oil. Allow to stand for 10 minutes at room temperature.
Step 2
Heat a grill pan or barbecue over medium-high heat. Drizzle the sliced sourdough with olive oil and place on the grill (you can use a cooking weight or pot lid to keep the bread in contact with the grill). Grill for about 3 minutes on each side until well toasted on the outside but still soft in the centre. While the bread is still hot, rub each slice with the garlic.
Step 3
Spoon the tomatoes and their juices generously over the bread and sprinkle torn-up basil leaves on top. Drizzle with more olive oil, season with a little extra salt and serve immediately.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-classic-bruschetta-20250128-p5l7ub.html