Tomato & tarragon bruschetta makes a deliciously fresh and light lunch, but works just as well as a starter at any dinner party!
Tomato and tarragon bruschetta makes a delicious lunch dish or a starter for a dinner party. This dish is a twist on the more traditional bruschetta using fresh tomatoes and chopped basil. Here we have cooked the tomatoes, roasting really brings out their sweetness. We’ve also used tarragon in place of basil with adds a delicious twist to the dish.
If asked about my favourite ingredients, the humble tomato is right up there, my favourite fruit and probably the one thing I eat more of than anything else. Fresh, roasted, sun-blushed, tinned and added to food, I eat tomatoes in all its glorious forms! Walk into my kitchen and alongside the fruit bowl is a bowl set aside just for tomatoes which my children and I eat like sweets.
My love of tomatoes stems from childhood when my Dad had a greenhouse full of tomato plants. He would walk through the garden while telling me to put out my hand so that he could drop a tomato in it. Straight from the greenhouse, warm with the sun, no better way to eat a tomato. Consequently, this has of course led to me being exceptionally fussy about the tomatoes I eat!
My inspiration for today’s recipes are simple. It’s warm outside, I love tomatoes and this is a favourite summer lunch. Tomatoes with bread, olive oil and fresh herbs, simplicity at its best!
If like me you like tomatoes then try our Tomato Risotto, our Ravioli Caprese our our Individual Cheese & Tomato Tarts. For some other great lunch ideas try our Scandinavian Egg Salad or our Smoked Mackerel Pate.
Tomato & Tarragon Bruschetta
- 12 baby plum tomatoes
- 1 clove garlic - finely sliced
- 1 tbsp olive oil
- salt & pepper
- 1 tbsp fresh tarragon - chopped
- 50 g unsalted butter
- 1 ciabatta bread - cut into 6 slices and toasted
- Cut the tomatoes in half and place in an oven-proof dish. Push the slivers of garlic into the tomatoes, drizzle with olive oil, season with salt and pepper and scatter over half the chopped tarragon.
- Place the dish in a pre-heated oven at 160CFan for 30 minutes.
- Remove the tomatoes from the roasting dish and place on top of the bread.
- Meanwhile melt the butter in a saucepan, stir in the remaining tarragon and any pan juices left in the roasting dish. Pour the butter mixture over the bread and serve immediately.