Recipe: Traditional Tomato & Basil Bruschetta

I love traditional tomato & basil bruschetta and i’m not sure where I found this recipe but it is absolutely mouth-wateringly delicious! Serves 4 as an entree.



6 ripe egg or roma tomatoes 
1 sml red onion
6 basil leaves finely sliced
Pinch of salt & pepper 
20ml olive oil
2 teaspoons balsamic vinegar
Ciabatta bread
1 clove garlic
Parmigiano reggiano (to serve)

Preheat oven to 180 degrees celsius. Bring a pot of water to the boil and put in the tomatoes for 30 seconds until the skin starts to blister (if you pierce them with a fork first it will help them blister faster). Peel, de-seed and roughly chop the tomatoes and put them in a bowl with a tiny amount of finely diced red onion (literally one or two slices of the onion), basil leaves, salt & pepper, olive oil and balsamic vinegar. Mix well. This is your bruschetta topping.

Slice the ciabatta and brush one side with olive oil. Put the slices onto a tray in the oven oil side-down and cook for 5 mins or until crunchy. Remove and rub the olive-oil side liberally with the garlic, top with bruschetta mixture and top with parmesan shavings.

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