My favorite Christmas course

2 handfuls nice mixed ripe tomatoes
1 small bunch fresh basil, leaves picked
sea salt
freshly ground black pepper
olive oil
good-quality white wine or herb vinegar

Amid the turkey, goose and ham I remember a beautiful course at stepdaughter’s Carolyn’s Christmas dinner.
A bruschetta.
It’s an open sandwich, probably where the idea for cheese on toast originally came from.
Constructed from a sliced sourdough loaf loaf its moisture means it can be used a week after purchasing.

The bread slices should be rubbed a couple of times with a cut clove of garlic, then drizzled with olive oil and sprinkled with salt and pepper. Then covered with cut little tomatoes and basil from the mortar and pestle.

Season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste.

Published by Rob

Now 70, I'm getting back into website development and brand protection, as well as showcasing the delightful artistic talents of my beautiful wife Lynne. My projection will encompass a lifetime of database marketing, as well as the Christian democratic socialist ideals of my wife and I.

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