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Bruschetta with sun-dried tomatoes

Bruschetta is that mouth-watering dish from Tuscany created to sample the area's delicious olive oils. To make the basic, original bruschetta, simply rub slices of bread - preferably Italian ciabatta or French baquette (cut on the diagonal slice) - with a clove of garlic, brush with extra virgin olive oil, season with sea salt and freshly ground black pepper, then toast in a 200C/400F/gas mark 6 oven, turning once, until crispy and golden.

If you want to add sun-dried tomatoes, try some of these suggested toppings:

• To make a creamy sun-dried tomato topping, finely chop the tomatoes and mix into some soft goat's cheese, along with herbs of your choice - basil is good. If you don't like goat's cheese, use a cream cheese such as mascarpone or ricotta.
• Mix the finely chopped sun-dried tomatoes with chopped olives to make a sort of tapenade. Then just add olive oil until you get a spreading consistency.
• Make a sun-dried tomato pesto using garlic, pine nuts, parmesan and basil. Just blend in a food processor with a little extra virgin olive oil.
• Blend with bottled or pickled green peppercorns for a spicy topping.
• Mix the tomatoes with chopped anchovies and capers.
• Roast finely chopped courgette, aubergine, red onion and garlic in a 200C/400F/gas mark 6 oven for 20 minutes. Add the finely chopped sun-dried tomatoes and pile on to the bruschetta.
• Add herbs to all these mixtures depending on what you like - basil, chives, thyme, parsley will all work well with these flavours.

Hope some of these ideas appeal.

Enjoy.

Terry

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