Tomato Bruschetta
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 4 ripe tomatoes (diced)
- 2 cloves garlic (minced)
- 1 tbsp extra virgin olive oil
- 20g fresh basil leaves (chopped)
- salt and freshly ground black pepper to taste
- 1 ciabatta loaf or French bread
- 1/4 cup olive oil
METHOD
Diagonally slice the ciabatta into 2cm thick slices. Using a pastry brush, brush each side of the bread with olive oil. Place on an oven tray and grill until lightly golden on one side. Flip over the bread and spread with the minced garlic. Grill until nicely golden. Top with the tomato and basil. Serve immediately to stop the bread becoming soggy.
