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Bruschetta with Tomato and Bacon Salad

(serves 4 for lunch or supper)

4 Thick Slices of Good Bread
2 cloves of Garlic

450g (1 lb.) Good Irish Tomatoes
Dressing
Salt and Ground Black pepper
1 Tablespoon wine vinegar
4 Tablespoons BestOlive oil
6 streaky Rashers.

As with all very simple dishes the quality of the basic ingredients is paramount in this dish.
The best bread to use is a large Italian or French round country loaf which you cut into slices about one inch thick.
It is much the best if put together at the last minute. While everyone is waiting for you. If the tomatoes are put on the toast too early the toast gets soggy and the dish is spoiled.
You can grill the rashers in advance until they are crisp and brittle and then break them up with your fingers.

If you are having a barbecue this is the very best way to grill the bread directly over the coals as it gets a lovely smokey flavour.

When everyone is ready:
Grill the bread until crisp on both sides, while this is grilling you can slice the tomatoes into rough slices.
Once the bread is toasted and while it is still hot rub it all over on both sides with the cut garlic cloves.
Place these on four large plates.
Spoon over the tomatoes then dress on the toasts with a sprinkle of oil and vinegar and a pinch of salt and a good grating of black pepper.
Scatter over the bacon pieces and eat immediately.
This is a rough peasant dish which looks messy but tastes superb.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef