Bruschetta

Since visiting Italy, I’ve been in love with the sweet, juicy goodness of tomatos and use them an awful lot in my cooking (yay for healthyl red foods!)

I love to make this simple recipe for my family and friends on hot Summer afternoons or evenings. Heck I’ll even have it for breakfast in Winter, I love it that much.
It’s really easy, and perfect on toast, cruskets or when paired with toasted bread that’s a few days old.

Ingredients:

  • 2x large tomatoes (or 1 cup of cherry tomatoes)
  • 1/4 red onion
  • 1 teaspoon crushed garlic
  • 1 teaspoon olive oil
  • good sprinkling of pepper
  • 5 basil leaves
  • bread to serve
  • extra olive oil
  • balsamic vinegar

Method:

  1. Dice theย red onion up into really small pieces (or whizz with a hand blender)
  2. Dice the tomatoes into 1/5cm cubes
  3. Mix diced onion and tomatoes with the crushed garlic, olive oil and pepper
  4. Break the basil leaves up into small (1cm) pieces and add to the tomato mixture
  5. Slice the bread into thin slices (1/2cm thick – makes it super crispy). Place on a baking tray and drizzle with olive oil
  6. Heat your oven to 200degrees C on grill and toast the bread for 2 minutes each side (or put into a toaster!)
  7. Drizzle toasty bread with balsamic vinegar
  8. Serve, eat, enjoy, lick the bowl so you don’t miss any.
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