Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Canapés / Tomato, olive & basil bruschetta

Tomato, olive & basil bruschetta

by Jeanne Horak on July 11, 2012 13 Comments in Canapés, Vegetarian

Tomato basil bruschetta 1 © J Horak-Druiff 2012

 

“The only constant in life is change”, said Greek philosopher Herakleitos, a good half century before the birth of Christ – and nothing seems to have changed since (if you’ll pardon the pun). And if you are in any doubt about the truth of his statement, just pick up and leaf through a vintage dictionary.  Although we think we speak basically the same language that, say, Shakespeare did, you’ll find a number of English words that have changed little in form but radically in meaning.

  • The word decimate used to have a very specific meaning, namely to kill one in ten (usually in an army) as a punishment.  Today it means to destroy utterly (not just ten percent!).
  • Roman farmers would often make trips to the aquarium, which was a watering place for their cattle.  Today, you are more likely to find stingrays, sharks and turtles in glass tanks at an aquarium.
  • A lavatory (from the Latin lavare = to wash) used to be a room where you washed, containing a basin or a bath but definitely not a toilet; whereas nowdays it is used synonymously with toilet or WC.
  • If you were gay a hundred years ago, you were carefree and happy, whereas today you are homosexual.
  • Describing something as awful used to denote that it was wonderous and literally filled one with awe; whereas today awful carries far more negative connotations.
  • Don’t even get me started on drive, post, thread, pin, virus, disk, bug, web, mouse and tablet!

Not too long ago, if you described someone as simple, you were saying that they were feeble-minded.  But today, it seems that simple is the new black.  Not only has it lost its pejorative meaning, it has taken on positively virtuous qualities as more and more people search for ways to make their lives simpler in an increasingly complicated world.  Search for books containing the word “simplify” in their title or keywords on Amazon and you will find nearly 1,500 tomes.  It seems that after centuries of doing our utmost to earn more money and amass more things, more and more of us are realising that:

a) every “thing” we accumulate needs to be stored, cleaned, maintained and eventually given away or recycled;

b) all the above take time and/or money; and

c) most of the above do not add to our general happiness (quite the contrary, in most cases!)

So now you and everyone you know seems to be on a drive to simplify:  decluttering their homes, reducing their possessions;  ditching draining and complicated relationships; eating more simply, and taking pleasure in the little things. Simple.

 

Tomato

 

My mother used to say that a sun-warmed ripe tomato is one of life’s simplest pleasures.  Having loathed tomatoes until I hit my thirties, I always thought that this statement was a sign of early-onset dementia.  But these days, I have to say that I see her point.  Of course, not all tomatoes are created equal – those sad, hard, picked-too-early supermarket specimens that never attain a fully crimson colour or anything resembling a rich flavour are a one-way ticket to disappointment.  But bring me a deep red, fragrant, sun-ripened tomato still on its vine, and I will show you heaven.

I know that I have a tendency to overcomplicate things when I cook for guests – too many courses, ingredients that are difficult to find, or dishes that require a la minute cooking while the guests are seated at the table.  But I was reminded recently, during a cooking workshop at Les Aventurieres du Gout in Brantes on our recent trip to the Vaucluse, that simple can be mind-blowingly good.  After our wonderful hostess, Odile, had set us all to work in her kitchen, slicing, dicing and chopping, we enjoyed the fruits of our labours on her terrace, including simple bruschetta with tomatoes, olives and basil. It sounds so… plain.  But the secret lay in outstanding ingredients, and in draining the chopped tomatoes of as much fluid as possible before using them. And to do this, you don’t need some crazy expensive piece of kit:  you need a bowl and a sieve, and some salt. The end result is a mouthful of the most intensely tomatoey flavours you can imagine – sublime simplicity. Try it and you’ll see I’m right 🙂

 

TomatoBruschettaFinal
TOMATO, OLIVE & BASIL BRUSCHETTA (serves 6)

Ingredients:

Two large, ripe tomatoes (beef tomatoes are best)
coarse sea salt
1 large clove of garlic, crushed
2 Tbsp olive oil
12 black olives, pitted and finely chopped
about 10 fresh basil leaves, finely chopped
freshly ground black pepper
1 small sourdough loaf (or any rustic bread)
olive oil for brushing

Method:

Dice the tomatoes into small cubes.  Do this by halving the tomato from top to bottom, cutting out the tough core around the stem, then placing the tomato cut side down on the chopping board.  Slice into thin slices from stem to base, then holding the slices together, turn the tomato 90 degrees and slice again, perpendicular to the previous cuts.

Place the chopped tomato in a sieve suspended over a large bowl and add a scant tablespoon of coarse sea salt.  Stir to mix well and leave to stand for 30 mins or longer. You will see that liquid collects in the bowl.  Stir occasionally and shake the sieve around a little – the aim is to remove as much water as possible.

In the meantime, chop the olives, garlic and basil.  When the tomatoes have lost most of their moisture, transfer to a bowl, add the basil, garlic and olives, as well as the olive oil and mix well.  If possible, cover and leave for 30 mins to allow the flavours to meld.

Slice the bread into roughly 18 slices,  Arrange in a single layer on a baking tray and brush each with a little olive oil.  Grill under a medium grill until beginning to brown.

Arrange the bread on a plate, top each slice with a generous dollop of the tomato mix and serve, preferably with a chilled glass of prosecco (mine was Bisol Crede, a delightfully refreshing, appley prosecco with a very fine mousse).

 

DISCLOSURE:  Bisol was one of the sponsors of the recent Plate to Page workshop at which I teach.

 

MonthlyMingleBanner July2012[9]Don’t forget – I am hosting Meeta’s Monthly Mingle this month and the theme is A Taste of Yellow to honour our friend and ellow-blogger Barbara Harris of Winos and Foodies who passed away last month after finally losing a long battle with cancer.  In honour of her annual Taste of Yellow event which raised cancer awareness, we have decided to paint the food blogs yellow with dishes in every shade of yellow, and we hope you can join us! Feel free also to share memories and pictures of Barbara in your post if you wish. You have until 6 August to get your entries in – click here for detalis of how to take part.

 

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

Thanks for subscribing! We have sent a confirmation link to your e-mail address – please note you must click the link in order to start receiving updates.

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Nobu @ One&Only Cape Town
Saturday Snapshots #203 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Elizabeth says

    July 12, 2012 at 11:56 pm

    How does this happen?! I just recently read about grating tomatoes to make what sounded to be sublime tomato sauce (in Paula Wolfert’s “The Food of Morocco”). Wolfert calls it ‘tomato magic’.
    Clearly, we’ve GOT to try this method. Next time over-ripe tomatoes are on sale at our favourite vegetable/fruit store, we’ll do just that.
    (I’d try it with sun-ripened tomatoes from our garden, if we HAD tomatoes growing in our garden….)

    Reply
  2. Elizabeth says

    July 12, 2012 at 11:59 pm

    What does the liquid from the tomatoes taste like? (Nothing? Salt?) And can it be used for anything?

    Reply
  3. Latelier des Chefs says

    July 13, 2012 at 6:27 am

    I am glad that I started loving tomatoes when I turned 20. When I was younger I loved tomato sauce but could not eat fresh tomatoes and yet now I put them on anything. I am going to make my own tomato, olive & basil bruschetta right now. Cheers!

    Reply
  4. Jamie says

    July 13, 2012 at 7:23 am

    I have to tell you that I learned the art of simplicity in cooking in Italy – and this post and your words remind me of an incredible meal I had at our neighbors. My friend’s elderly mother – Nonna Anna, as we fondly called her – prepared pasta (it may have been orecchiette) which she tossed with chopped garden-fresh tomatoes, fresh basi, olive oil and a bit of salt and it was perfect! Your bruschette are stunning. And when I next have people over and start to overdo it with complication, I’ll make these.

    Reply
  5. Andrew says

    July 13, 2012 at 12:35 pm

    Aaah, good ol’ Bisol – so versitile in its food matching!

    Reply
  6. megan @ whatmegansmaking says

    July 13, 2012 at 8:43 pm

    Beautiful pictures! And I love tomatoes, but have never made bruschetta. I think that’s about to change 🙂

    Reply
  7. Farmfresh Turkey in UK says

    July 14, 2012 at 4:37 pm

    Someone pinned this photo of your tomato, olive & basil bruschetta on Pinterest and it lead me to your blog. I love tomatoes and bruschettas and after browsing your blog – I can say I love your food blog too.

    Reply
  8. Kitchenboy says

    July 15, 2012 at 12:22 pm

    I like it! I like it a LOT!

    Reply
  9. Chris Blackburn says

    March 11, 2013 at 6:59 pm

    Simple cooking but delivering outstanding flavours!! One of my favourites!! Great recipe!!!

    Reply
  10. Ryan says

    May 8, 2013 at 10:38 am

    Made this last night was absolutely amazing. Was a first for me and I must say it came out perfect. 🙂

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Thanks for subscribing! We have sent a confirmation link to your e-mail address – please note you must click the link in order to start receiving updates.

Search over 500 recipes

Recently on Cooksister

  • Beef, ginger & butternut squash stew in the Wonderbag™ (GF, dairy-free)
  • Deconstructed avocado Ritz with ruby grapefruit (GF, pescatarian, dairy free)
  • L’Atelier Robuchon, Mayfair (2024)
  • Perfect broccoli and Stilton soup (keto, low carb, GF)
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Cranberry pistachio Bircher muesli - a Pret-a-Manger fakeaway
Jan Ellis pudding - a classic South African dessert
My big, fat South African potato bake

Featured on

Also available on

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Beef butternut ginger and clementine stew - Wonderbag
Avocado and shrimp in a pink sauce with ruby grapefruit segments
Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2025 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by Assistant

Copyright © 2025 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT