Bruschetta is an instant, and gorgeous, brunch classic which highlights the best of simple ingredients, so make sure you get the best around.
- 2 heirloom tomatoes, at room temperature
- ½ cup mixed cherry tomatoes, halved
- salt and black pepper, to season
- 1 tsp finely shredded oregano leaves
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling
- 4 thick slices sourdough
- 400 g (about 2 balls) good quality fresh mozzarella
- 1 handful of basil leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill plate over medium–high heat. Roughly chop the tomatoes and place in a large bowl. Season well with salt and pepper, then stir in the olive oil and oregano and set aside for 5 minutes.
- Drizzle the bread with a little oil and grill on both sides until lightly charred. Place on a serving plate, cover with the tomato mixture, then tear the mozzarella over the top. Drizzle with a little more olive oil and scatter with basil to serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.