4 heirloom tomatoes, roughly diced
1 handful of fresh basil leaves, roughly chopped
1/3 cup olive oil + extra for frying
Sourdough bread slices
1 garlic clove, peeled and cut in half
Salt to season
Rinse the tomatoes in water, dry and roughly dice them. Place them into a large bowl and set aside.
Remove the basil leaves from the stems and rinse under some cold water to remove any dirt. Roughly chop the basil leaves and add them to the chopped tomatoes. Add the olive oil and stir to combine. Allow to sit for up to 20 minutes for the flavours to infuse.
Cut your sourdough bread into 1inch/2.5 cm slices as this will ensure you have a solid base for the bruschetta to sit on.
Heat a saucepan over medium heat and pour in the oil, making sure the base is completely covered. About 1/2 inch/1 cm in height. Carefully place the sliced sourdough in the hot oil and fry until golden brown, roughly about 2-3 minutes. Flip and repeat on the other side. Remove from the heat and drain on paper towels.
Transfer the bread to a large platter. Cut a garlic clove in half and rub it onto each of the slices of bread (I do both sides but one slice is plenty)
Only now to do add the salt to the tomatoes as doing this at the beginning will turn the mixture soggy. Add a generous amount and stir until well combined.
Spoon over the tomatoes over the fried bread, making sure each of the slices have an generous amount on top. Top with a little more salt if desired.