Tomato Bruschetta With Olive Tapenade

Fresh, sweet tomatoes with deeply salty olive tapenade are mirrored in an exquisite glass of Touraine Rose from the Loire Valley.

Key Details

  • Serves: 4-6
  • Prep time: 30 minutes
  • Cook time: 5 minutes
  • Difficulty: Easy

Ingredients

  • 6 quality tomatoes on the vine¬†
  • 1 tsp salt
  • 1/2 bunch of coriander, finely chopped
  • olive tapenade
  • ciabatta¬†
  • 6 quality tomatoes on the vine
  • 1 tsp salt
  • 1/2 bunch of coriander, finely chopped
  • olive tapenade
  • ciabatta

Firstly chop your tomatoes into small chunks and pop them into a colander suspended over a bowl/the sink. Sprinkle generously with 1 teaspoon of salt and stir. Allow sitting at room temperature for 30 minutes, stirring occasionally to help draw out excess moisture.

Add chopped coriander.

Toast slices of ciabatta and then smother in a high-quality olive tapenade. Pile on the tomato and tuck in. This really is such a simple crowd-pleaser, but take those early steps with the tomatoes and it will revolutionise your bruschetta skills.

The playfulness of fresh, sweet tomatoes with deeply salty olive tapenade is mirrored in an exquisite glass of Touraine Rose from the Loire Valley. Fresh and fruity with lively acidity, you can taste raspberries and redcurrants with a mineral finish.

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