- Yield: 6 to 8
- Preparation Time: 15 Minutes
- 1 loaf of Turkish bread, cut in half lengthways
- 2 big glugs of extra virgin olive oil, plus extra for drizzling
- 5 large cloves garlic, 3 thinly sliced, 2 cut in half lengthways
- 1 red onion, thinly sliced
- 12 oz (350 g) cherry tomatoes, cut into quarters
- 2 large handfuls of basil leaves, roughly torn, plus extra to garnish
- 3½ fl oz (100 ml) red wine vinegar
- 7 oz (200 g) physalis (cape gooseberries)
How to Make It
- Preheat the oven to 180°C (350°F/gas mark 4).
- Drizzle the bread with olive oil, then place on a baking tray and toast in the oven for 5–10 minutes until golden.
- Meanwhile, for the topping, combine the finely sliced garlic, onion, tomatoes, basil, vinegar and olive oil in a bowl. Season generously with salt and pepper to taste.
- Rub the cut side of the halved garlic cloves over the toasted bread, then pile on the topping, covering all corners so no one gets short-changed.
- Garnish with the physalis, an extra sprinkle of basil and a generous drizzle of olive oil, plus any tomato juices from the bowl. Cut into slices to serve or leave as one giant bruschetta to be torn and shared.