ManchesterChef: bruschetta pomodoro recipe by William Moxey

When the sun comes out, our thoughts turn to dining al fresco. And what’s better than colourful Italian antipasti and a chilled Aperol Spritz in the garden?

Bruschetta pomodoro may be simple – it’s essentially just toasted bread drizzled with olive oil, fragrant garlic and oregano and juicy ripe tomatoes – but it punches well above its weight when it comes to flavour.

Mano a Bocca, the new Italian restaurant in Sale, know a thing or two about authentic Italian cookery – and now they’ve shared their recipe for this classic dish with us. Mano a Bocca like to use sourdough bread from Manchester’s Trove bakery, but you could of course use your own if you’ve managed to master it in lockdown.

Make your tomato topping a couple of hours in advance and stick it in the fridge to infuse, and then all you need to do is toast the bread and spoon on the topping when you’re ready to eat. All that’s left is to pour yourself an Aperol Spritz or a glass of crisp white wine.

If you have one too many spritzes you can always call and collect and through Deliveroo.

Buon appetito!

Ingredients:

• 1 punnet of cherry (or plum) tomatoes

• 1 clove garlic

• 2 slices sourdough bread

• Extra virgin olive oil

• Fresh oregano

• Sea salt

• Freshly ground black pepper

Method:

1. Wash and pat dry a punnet or cherry (or plum) tomatoes, and carefully cut them into quarters with a sharp knife.

2. Mix the quartered tomatoes with one clove of finely chopped fresh garlic, and refrigerate for 2-3 hours to infuse.

3. When you’re ready to eat, toast a couple of pieces of sourdough bread and then spoon the bruschetta mixture on top.

4. Gently drizzle with extra virgin olive oil, and season with sea salt, freshly ground black pepper and fresh oregano.