Tuesday, 1 December 2015


It's a Sweary Brucie-Bonus!
Fucking nice to see you, to see you, fucking nice!

Bruce Forsyth
is a showbiz legend in the UK. He's also older than God's dad. Despite his advanced years, until a couple of years back he was still presenting Strictly Come Dancing on the BBC. He's most famous for his shit jokes and godawful catchphrases involving audience participation, though nowadays you can't help thinking that he uses the audience to help remember what he's supposed to be saying. The reason I mention him is so he cannot be confused with the subject of this blog entry, the wonderful Italian starter bruschetta.

First thing's first, this is how it's pronounced:

Bruschetta (or this version, at any rate) is basically an open tomato sandwich on toasted bread. This description really doesn't do justice to the dish, and it's a bit like describing a blowjob as a moist wank. The combination of the toasted bread, fresh tomatoes, olive oil garlic and fresh basil is fantastic.

1 loaf of fresh bread (French baguette or ciabatta)
1 large clove of garlic
Good olive oil (extra virgin)
100g ripe tomatoes, roughly chopped
Small handful of fresh basil leaves
Black pepper

Slice the bread diagonally to give plenty of area to put the rest of the ingredients on and toast the bread on both sides.

Rub the clove of garlic on the toasted bread then crush what's left.

Gently fry the crushed garlic in some olive oil for a couple of minutes and set aside

Pile the chopped tomatoes on the bread

Liberally drizzle olive oil on the bread and tomatoes

Tear the basil leaves roughly and scatter them on top of the bruschetta

Pour the fried garlic and oil over then grind plenty of black pepper and serve it up.

This amount of tomatoes is enough to make four decent-sized slices which is a good starter for two or something smaller for four. It makes a great starter with something like my recently posted ham and mushroom pasta dish

This recipe lives or dies on the quality of its ingredients. It needs fresh bread; fresh, ripe tomatoes; a decent quality, fruity olive oil and fresh basil.

You can toast the bread in a toaster. On the other hand, you can make it look good by the art of food wankerie and doing it in a hot, dry griddle pan. Being of the epicurean onanistic persuasion, I used the griddle pan method

As I said above, the tomatoes need to be nice and ripe and quite soft. To be honest, this recipe is best made in the summer when tomatoes have the most flavour. If it's out of season, at least look for the reddest and most fragrant tomatoes you can get.

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