Print Tomato bruschetta
The absolute requirements for this easy recipe are perfectly ripe, juicy tomatoes and good, crusty bread. Bruschetta makes a tasty canapé or a light summer lunch. If you’d like broader range of flavour, add anchovies, capers or olives for saltiness. Slices of mozzarella are another good addition.
Ingredients
- 2 slices sourdough bread or ciabatta
- 1 garlic clove
- Olive oil
- 10 cherry tomatoes, diced
- ½ red onion, finely sliced
- 6 basil leaves, shredded
- Balsamic vinegar, to drizzle
- Salt & pepper
Method
- Grill the ciabatta or sourdough bread on both sides.
- Rub one side with a peeled clove of garlic and drizzle with olive oil.
- Top with cherry tomatoes, red onion, basil, a little crushed garlic and a drizzle of balsamic vinegar.
