Squashed Cherry Tomato & Smashed Olive Bruscetta
2 handfuls cherry tomatoes
1 handful black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle herb vinegar
1 dried chile
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic (or garlic paste)
4 boccacini
Parmesan, for shaving
1. Simply squash your tomatoes into a bowl. You can be as rough with
the tomatoes as you like, as the salad looks much better rough and
rustic than perfect and pretty.
2. Gently smash the olives on a board with a hard object, like a cup
or a rolling-pin. Remove the stones, throw the olives in with the
tomatoes, and toss together.
3. Add 4-5 tablespoons of oil, the oregano, a drizzle of vinegar,
crumbled chile, and rip in the basil. Season, to taste, and that's
your salad.
4. Griddle or toast the slices of bread and rub with the garlic clove
(or a very thin smear of garlic paste), pile on the tomatoes, and
rip the mozzarella and lay over the top drizzle with a little bit
more oil and finish with shaves of Parmesan. |
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