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Bruschetta
from the Tuscan kitchen of Sharmagne Leland-St. John

1 loaf Italian country-style bread
2 large garlic cloves, peeled
Extra virgin olive oil (first press unfiltered)
Salt
Chopped tomatoes
Shredded basil

Slice the bread thickly and toast lightly.
Slice the garlic cloves in half across the centre.
Before the toast cools down, rub each slice sparingly
with the cut end of the garlic (a little goes a long way).

Place on a platter drizzle with the oil and sprinkle
salt onto each piece to bring out the garlic flavour.
Top with the tomatoes and basil.

Serve as an antipasti

 

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