Every year, our trusted BBQ becomes my kitchen for the spring and summer. From straight forward, simple fish; mackerel, scallops, sea bass, river cobbler, tuna, bream or good old-fashioned meat; pork chops, steak, sausages, ribs, home-made burgers or chicken, whatever the ingredient, nothing in the culinary world gives me greater pleasure than chilling in the garden with a beer or glass of wine in my hand, cooking over the heat and aroma of charcoal. Whether cooking for just my wife and I, family or friends, I truly think this is one of the most sociable and enjoyable rituals of the summer months. What always makes me laugh is that every time we spark up the barbie, it’s always the males of the party that congregate around the embers….I suppose it’s a simple equation really; meat+flames+beer/wine+laughs=happy blokes!

Anyway, I’m rambling now so I’ll move on to the main course; this simple and straightforward recipe is a great compliment to any BBQ feast and is really straightforward to prepare and cook. Our greenhouse is now laden with fresh, home-grown fruit and vegetables and it’s time to take this fantastic array of produce and put it to good use. In and around the greenhouse, we’ve managed to grow (goodness knows how though, I can only put this down to beginners luck!) courgettes, spring onions, strawberries, pak choi, lettuce, rosemary, thyme, oregano, basil and amongst others, tomatoes….and an abundance of them!

So, simple, quick ‘n’ easy bruschetta; I take a couple of hand-fulls of cherry tomatoes (you can use any type, but these happened to be ripe and crying out to be eaten) and chop them in half. Place these in to a baking tray with some chopped garlic, pine nuts, drizzle with olive oil and tip in a good splash of balsamic vinegar. Place these in the oven at approximately 180 degrees and cook for about 10 minutes. Once cooked, garnish with some ripped basil leaves and spoon over the top of  some sliced, toasted/grilled fresh french stick (baguette)…..oh yes!

Enjoy!

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