Rev. Peanut's Tomato & Chilli Bruschetta
Tomato & Chilli Bruschetta:
Necessary Items:
Nice bread
2 whole cloves of garlic
4 ripe tomatoes
½ a red onion
Fresh chillies (you choose how many)
1 tablespoons of olive oil
A lemon
Salt & Pepper to taste
Some more olive oil
A barbecue
How to do it:
Chop the onion very finely indeed. Chop the tomatoes, but not so finely. Chop the chillies. At this point, stop chopping. Combine these items in a mixing bowl, or you could mix them in a combining bowl, it’s up to you. Add the juice of the lemon, the olive oil and the salt and pepper and mix again. Cover the bowl with clingfilm and stick it in the fridge for a half an hour or so.
Light the barbecue.
Peel the garlic.
When you’re ready to eat, remove the tomatoey mixture from the fridge. Cut the bread into slices about 2cm thick. Chuck the bread onto the bbq. Turn it over after about 10 seconds – it should be lightly toasted. After another 10 seconds remove the bread and arrange on a serving plate. While the bread is still hot, rub one toasted surface with the whole, peeled garlic, paying particular attention to the crusty edges. Spoon the tomato mix on top, drizzle with a little more olive oil, a few twists of black pepper and commence munching. You could, if you were so inclined, chuck a few coriander leaves or some flat leaf parsley on top. Depends on how dangerously you like to live.
