Bruschetta, the perfect soup companion

Winter is on our doorstep and with the cold seeping in there is no better way to warm up than with some delicious soup.

And what better to pair with the soup then a batch of crispy homemade bruschetta.

Try this simple recipe:

You will need: 

• One baguette French bread or similar Italian bread such as ciabatta (a baguette makes approximately 22 to 24 slices, while ciabatta about 10 to 12 slices)

• 60ml to 80ml olive oil

• 10ml dried oregano or mixed herbs (optional)

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Method:

• Slice bread with a knife on the diagonal into about 1.25cm-thick slices.

• Brush one side of each slice with olive oil.

• Lay on a baking sheet, in one layer, olive oil-side down and brush top with more olive oil (sprinkle with herbs, if desired).

• Place into a preheated oven 200ºC/180ºC fan/Gas mark 6.

• Bake for about 10 to 15 minutes until golden brown.

• Alternatively, grill on the top rack of the oven; toast for five to six minutes until the bread turns golden brown.

• Store baked, plain bruschetta in a sealed container before using.

Can be kept for two to three weeks.

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