Tomato Bruschetta with a Lemon and Basil Dressing

British tomatoes are having a bumper year and this simple recipe makes the most of them. If you can get them, Isle of Wight tomatoes are a top taste sensation but any ripe British tomatoes are full of flavour at the moment, so get creative and choose your favourites. Just remember not to store tomatoes in the fridge as it destroys their flavour profile.

This easy recipe has a few professional tips for getting maximum flavour from the tomatoes and takes a simple classic up a notch. From salting the tomatoes and letting them rest, to creating a tasty quick dressing and using a flavourful bread for your base, I show you how to create an eye catching treat that will delight you and your guests.

Serve as a starter or a light lunch or even on smaller cut toasts as a colourful canapé.

Serves: 4 as a starter or 2 as a light lunch.

Prep time: 15 minutes

Chill time: 15 -30 minutes

Ingredients

400g good quality British tomatoes

4 slices of olive bread

3 tbsp olive oil, plus extra for drizzling

1 garlic clove

1 lemon

15g basil leaves,

Sea salt

Freshly ground black pepper

Method

Cut the tomatoes into small pieces and place in a bowl. Sprinkle over 1 teaspoon of sea salt and set aside for 15 - 30 minutes. This helps to draw out the water and intensifies the flavour.

Meanwhile, peel the garlic. Heat a dry frying pan and place the bread in the pan for 2-3 minutes each side until brown. Rub one side with the garlic clove and drizzle over some of the olive oil.

Place the basil into a small blender, reserving a few of the leaves for garnish. Juice the lemon and add to the blender, along with a large pinch of salt and black pepper. Whizz until it is combined and emulsified.

Drain the tomatoes through a colander and place back into the bowl. Pour over the dressing and gently mix so all of the tomatoes are covered. Taste and adjust the seasoning if necessary.

To serve, place a piece of the toasted olive bread on a plate and top with the tomatoes. Finish with a couple of the reserved basil leaves and serve immediately.