Bruschetta is a starter I can quickly prepare on a hot summer day like today. We are currently in the midst of a heatwave, and this recipe feels just right for such days. There’s no need for an oven or pan; I simply toast the bread slices.

Try to use fresh and good-quality ingredients, especially the tomatoes and basil. The choice of bread type is up to you: whether it’s a baguette, cereal loaf, or wholemeal bread, pick whichever you prefer. To prepare this, I woke up early this morning, headed to the nearest bakery, and grabbed a loaf of cereal bread, which, I feel, elevated the bruschetta’s taste.

There are plenty of toppings to play around with. This time, I went with two options where tomatoes take the spotlight. They were wonderfully fresh, juicy, and colourful.

Ingredients:

• Bread slices (Approximately 6-8)
• Olive oil
• Pesto sauce
• Mixed herbs (Herbes de Provence)

1st Topping with Cherry Tomatoes

• Several red and yellow cherry tomatoes
• ¼ onion
• One small garlic, minced
• Dressing (olive oil, apple cider vinegar, salt, pepper, basil – fresh or dried)

2nd Topping with Beef Tomato

• ½ large tomato
• ½ small onion
• Several black olives
• Diced feta cheese
• One small garlic, minced
• Dressing (olive oil, apple cider vinegar, salt, pepper, basil – fresh or dried)

Method:

1. For the cherry tomato topping: Chop the cherry tomatoes and onions, add the dressing, and let the mixture marinate for approximately 15 minutes.
2. For the beef tomato topping: Chop the tomatoes, onion, black olives, and feta cheese, then add the dressing and let the mixture marinate for about 15 minutes.
3. Toast the bread slices, drizzle a bit of olive oil on top, and spread pesto sauce. Gently place the toppings on the bread slices. I usually apply a generous amount of topping to each slice. Sprinkle a bit of mixed herbs over your bruschetta.
4. Enjoy them immediately; they are best eaten right away.

Bon appétit!