Tomato Basil Bruschetta
This vibrant bruschetta features ripe tomatoes and fresh basil, elevated by quality olive oil and a hint of herb vinegar. A versatile appetizer with endless topping possibilities, this classic combination is simply irresistible.
Instructions
- 1
Slice the sourdough (1 loaf) 1 [cm thick], then toast on a barbecue or griddle pan.
- 2
Rub each slice lightly with a cut garlic (1 clove), then drizzle with some extra-virgin olive oil (2 tbsp) and sprinkle lightly with a little sea salt (0.25 tsp) and black pepper (0.125 tsp).
- 3
Remove the cores from the tomatoes (2 handfuls), carefully squeeze out the seeds, then place in a bowl.
- 4
Tear in the fresh basil (0.5 bunch) leaves, season with sea salt (0.25 tsp) and black pepper (0.125 tsp), then toss with a good lug of extra-virgin olive oil (2 tbsp) and a good swig of white wine vinegar (0.125 cup), to balance the flavours.
- 5
Serve the [tomatoes] either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschetta – really tasty.
Nutrition Facts
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