Season: Summer 

Bruschetta with Tomato, Rocket and Garlic

Ingredients :

20 fresh plum tomatoes *
4 tblspns extra virgin rapeseed oil *
8 cloves garlic (crushed or minced)*
100g wild rocket*
15 – 20 sun-dried tomatoes, drained and chopped
Salt (1/2 tspn)  & Pepper  to taste
3 tblspns freshly grated Lyburn Old Winchester Cheese *
Handful of fresh basil *

Method :

Place the tomatoes in a large saucepan of boiling water for approx.1 minute to loosen the skins. Drain and rinse with cold water.  Peel, core and coarsely chop.

Heat the rapeseed oil in a large frying pan over a medium heat, add the tomatoes, garlic, salt and pepper and simmer slowly for approx. 15 mins.  Stir in a handful of rocket and remove pan from heat.

Stir in sun-dried tomatoes and grated Old Winchester cheese.

Top the bruschetta (or any toasted crusty bread) with a few spoons of the mixture and add some fresh rocket and basil.

* Available from your local producer at Hampshire Farmers’ Markets