SERVES: 6 | PREPARE: 15 mins | COOK: 6 mins
In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10-15 minutes for the flavours to blend.
In the meantime, preheat the grill. On a baking sheet, arrange the slices of bread in a single layer and brown both sides slightly under the grill.
Remove the slices from the oven.
Check seasoning and spread the tomato mixture on the still warm toasted bread slices and serve.
8 chopped ripe plum tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch of dried oregano
1 dash of crushed red pepper
1 pinch salt
1 pinch ground black pepper
2-3 Tbsp extra-virgin olive oil
1 loaf of Tuscan bread, cut ¾ into diagonal slices
A crisp Marlborough Sauvignon Blanc from Greywacke:
A delicious fusion of ripe summer fruits and delicate floral perfume, citrus blossom and elderflower entwined with nectarines and white peaches, mandarin and cantaloupe with a twist of lemon. Intensely flavoured, succulent and crisp with a delicate herbal infusion.
or a Mariner Pinot Noir: Brilliant dark red cherry colour, with a bouquet of cherries and strawberry with hints of sweet, vanilla oak. Good structure and length with mouth filling richness of berry fruits and sweet, smoky oak.