This recipe is a reflection of me on a plate. It’s about slowing down, choosing good ingredients, and letting them speak for themselves.
It’s also tied to a particular moment in time.
This dish began with my nephew, who showed me a version he’d seen online by Gennaro Contaldo — the Italian chef and longtime mentor to Jamie Oliver. It was right up my alley: simple, generous, and all about good ingredients treated with respect. I made it for him first, and it instantly became something we both loved.
When I returned to Dunedin, I made it again — this time for my son — and he was immediately won over. It became a regular at our table, something I’d make for him often, usually for lunch or as a simple appetiser when we had friends around. It’s one of those recipes that quietly earns its place and never really leaves the rotation.
Over time, it’s evolved. I make many variations of this bruschetta depending on the season and what I have on hand, but the heart of it remains the same: ripe tomatoes, good bread, and fresh cheese. Lately, I’ve taken to making my own ricotta — it’s quick, economical, and only 2 ingredients — but a good-quality store-bought ricotta works just as well.
At its core, this is food meant to be shared. Relaxed, unfussy, and deeply satisfying — the kind of dish that brings people to the table and keeps them there a little longer.
