We can elevate even the simplest of snacks into works of art by performing a little garlic magic first… And over an open bbq flame at home takes the toast to an altogether more yummy stratosphere…
Fresh from the garden: tomatoes, garlic, basil
Recipe source: Melissa
Equipment:
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Ingredients:
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What to do:
- Heat the grill on high.
- Wash and gently dry the tomatoes on some paper towel. Carefully slice the tomatoes into bite-sized pieces, taking care not to squeeze all the juice out!
- Place in a big bowl and drizzle a little olive oil over the whole lot. Peel and then squeeze one clove of garlic through the press into the tomatoes.
- Pick the basil leaves and wash in a clean bowl of cold water. Spin the leaves dry and then tear into tiny pieces and scatter over the tomatoes. Sprinkle with a pinch or two of salt and a grind of pepper, then gently toss with a large spoon to combine. Leave for the flavours to mingle.
- Carefully slice the bread – you may find it easier to ask an adult to slice the loaf down the middle lengthways first, and cut each half separately – and place on grill trays.
- Slide the bread into the oven to grill & lightly toast, and using the oven mitts, turn when needed (watching to make sure it doesn’t burn).
- When ready bring toast out from the grill using the oven mitts. Cut the end off the remaining garlic cloves (you don’t need to peel them) and rub each cut-side down on the toast a few times.
- Arrange onto serving plates with a spoonful of tomato mixture on each one. Yum!
Notes: What happens when you rub the garlic onto the hot toast? What makes bread sourdough bread? Why do we let the flavours mingle?
The Bondi Cook 