Bruschetta with hot cherry tomatoes

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
45ml extra-virgin olive oil
3 to 4 cloves garlic, chopped
600g cherry tomatoes
1 tsp. crushed red chilli pepper flakes
Salt, to taste
15g flat-leaf parsley, chopped
A few basil leaves, torn
1 loaf semolina bread, sliced
1) Heat about 30ml extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot chilli pepper flakes. Season with salt, to taste, and toss to coat in the oil.

2) Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute.

3) Stir in the parsley, adjust the seasoning and remove from the heat.

4) Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining extra-virgin olive oil before serving.

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