Crispy Tomato Basil Bread Bites

Bruschetta is one of those dishes that began as a way to use up yesterday's bread. Italian cooks toasted stale slices over a fire, rubbed them with a cut clove of garlic, and spooned on whatever tomatoes were ripe that week. That idea is still the heart of this version. The bread does the crisping, and the topping does the rest.

Tomatoes are mostly water, which is why the topping can turn soggy so quickly. The trick here is the rest step. Once the chopped tomato has sat with the garlic, oil, basil, oregano and salt for ten or fifteen minutes, it will have released some juice. Drain that off before you spoon it on, and the toast stays crisp long enough to eat. If you skip this, you will have a lovely bowl of tomato and a sad, damp base.

Whole wheat bread works well for this because it has a firmer crumb and a bit of nutty flavour that stands up to raw garlic. Brush the slices lightly, since the oil is already in the topping, and keep an eye on them in the oven. Three or four minutes is often enough, and they go from golden to dark quickly.

For a light lunch, pair these with a bowl of clear vegetable soup or a crisp green salad dressed with lemon. If you are feeding a group, they also sit nicely beside a plate of Tomato and Chickpea Skillet Eggs for brunch, where the saucy eggs and the crunchy toast make a good contrast. For a snack with a different texture, try Golden Spinach Tartlets with Melted Cheese alongside. Leftover tomato topping keeps in a covered container in the fridge for a day, though the basil will darken, so add a fresh pinch before serving. Leftover toasted bread can be stored in an airtight tin and refreshed in a hot oven for a minute or two.

If you want something warmer and a little more filling, a thin slice of Savoury Cabbage and Oats Flatbreads makes a good companion on the side, and it lets you turn this snack into a small meal without much extra work.