Bruschetta al Pomodoro

Dice the tomatoes into small, even pieces and place in a bowl. Add 2 tbsp of the olive oil, the red wine vinegar, a generous pinch of flaky sea salt, and black pepper. Toss well and set aside for 5 minutes so the tomatoes release their juices and the flavours meld together.

Heat a griddle pan or grill to high. Brush each bread slice lightly with the remaining olive oil on both sides. Toast for 1–2 minutes per side until golden with char marks. Alternatively, toast under a hot grill for 2 minutes per side.

While the bread is still hot, immediately rub the cut side of a garlic clove firmly over one side of each slice. The rough surface of the toast acts like a grater, releasing the garlic’s oils directly into the bread. Use as much or as little garlic as you like.

Spoon the tomato mixture generously over each slice, making sure to include some of the juices. Scatter torn basil leaves over the top. Serve immediately — bruschetta waits for no one. The contrast of warm crispy bread and cool juicy tomatoes is everything.