Tomatoes are so important in Bruschetta that it seems only fitting you should have 2 types. The slow cooked tomatoes offer a rich tomato flavour, while this tomato carpaccio creates a fresh tangy addition to the bruschetta, perfect to go with the lighter cheeses, such as goats or ricotta. This recipe is at it’s best with tomatoes are in season and you can buy big ripe red tomatoes.
8 x Large Ripe tomatoes (a mix of colours can add to the look)
½ Bunch of Dill
½ Bunch Basil
3 x Spring Onions
Juice of 2 Lemons
4 Tablespoons red white vinegar
¼ Cup Olive Oil
1 teaspoon Sumac
Salt and Pepper
1 Teaspoon of honey
Slice the tomatoes in half and remove the core. Slice into thin slices, as thin as you can manage.
Place all the dressing ingredients into a small bowl and whisk until combined.
Place tomato in a bowl and add the dressing. Finely chop the spring onions, dill and basil and add to the tomato. Mix everything together and allow to sit for at least 30 mins, or until you are ready to serve.
Drain off excess liquid before adding to your bruschetta bar.