bruschetta

[MCC06]

Please can anyone tell me how to make perfect bruschetta

[incitatus]

Perfection is in the eye of the beholder ... here's what I do.
Preheat an oven to 200C, slice the bread to half-inch thickness (I either use focaccia or french bread). Flavour some olive oil lightly with garlic and black pepper.
Spread the bread on a baking tray and drizzle the olive oil over the top until all pieces are well anointed. Transfer to oven and cook until golden brown all over. Serve with the topping of your choice, my favourite being a mixture of deseeded sour tomatoes, green chilli and avocado, chopped finely.
It's quite probable that this is the least authentic recipe on earth, but I like it.

[dooza]

The topping I love is, chop around 6-8 ripe vine tomatoes, chop a red onion, finely chop a bunch of fresh basil, lots of olive oil and balsamic vinegar, plenty of salt and pepper and leave to stand for a couple of hours. You then have the perfect topping which is also great with cheese on toast. Adding goats cheese or brie you have a tasty pasta sauce.

[Wee Kaz]

What I normally do is take 6 ripe tomatoes, de-seed and chop quite finely and add to a bowl. Add 1 tbsp of balsamic vinager, plenty of salt and peper, around 6 fresh basil leaves (roughly chopped) 2 tbsp of yellow onion and 2 tbsp of olive oil, 2 cloves of garlic (minced), leave covered in the fridge for 1 hour. Use a tin loaf (supermarket) cut about 1" thick, toast one side under grill with a drizzle of olive oil and toast the other side the same but just until it starts to brown, spoon on your topping and add a handful of mozzerrella cheese until it bubbles / browns. - ENJOY!!