Smoky tomato bruschetta

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  • large sourdough loaf
  • fresh garlic, halved 1 clove
  • extra virgin olive oil (a fruity type) ¼ cup
  • smoked salt flakes
  • meaty tomatoes, deseeded (we used a golden heritage variety) 4 large
  • mozzarella 100 grams
  • handful fresh basil leaves



Cut sourdough into 2cm-thick slices. Heat a grill pan or barbecue plate to medium–high heat.
Toast bread on both sides until golden or lightly charred. Place toasted bread on large plate. Rub each piece well with cut garlic to infuse a gentle flavour.
Drizzle half the olive oil over toast, turn toast over and drizzle with remaining oil. Season with a tiny pinch of smoked salt.
To make topping, cut deseeded tomatoes into roughly 1.5cm pieces and place in a bowl. Tear mozzarella into similar-sized pieces and add to bowl. Tear basil into small pieces and add to bowl. Season well with freshly ground pepper and salt. Toss gently.
Add a large spoon of topping to each bruschetta and sprinkle with a little smoked salt if desired. Serve immediately

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