Sticky & Sweet Bruschetta

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Eat the Week: Every meal, every dayThis is bruschetta with a little twist. Who doesn’t like bruschetta?

  • 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
  1. Preheat the oven to 180°C (350°F/gas mark 4).
  2. Drizzle the bread with olive oil, then place on a baking tray and toast in the oven for 5–10 minutes until golden.
  3. 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.
  4. 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.
  5. 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.

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