Bruschetta

A really easy starter or served as part of a tapas spread, this is full of tomatoes (loads of vitamin C and fibre) and tastes really good: a great way to pack in one of your five a day.

Bruscheta
Bruschetta
Print Recipe
Marinated tomatoes, onions and basil served on crispy wholemeal or seeded baguette,
Servings Prep Time
4 people 20 minutes
Passive Time
1 or more hours
Servings Prep Time
4 people 20 minutes
Passive Time
1 or more hours
Bruscheta
Bruschetta
Print Recipe
Marinated tomatoes, onions and basil served on crispy wholemeal or seeded baguette,
Servings Prep Time
4 people 20 minutes
Passive Time
1 or more hours
Servings Prep Time
4 people 20 minutes
Passive Time
1 or more hours
Ingredients
  • 1 loaf wholemeal or seeeded baguette
  • 1-2 cloves garlic
  • 8 medium tomatoes
  • 1/2 small red onion
  • 50 grammes fresh basil
  • 30 ml balsamic vinegar
  • 60 ml extra virgin olive oil
  • pinch Salt
Instructions
  1. First dice the tomatoes and then place in a sieve to drain.
  2. Very finely dice the red onion and add to the drained tomatoes, along with the chopped basil.
  3. Mix the vinegar and oil together with a little salt and stir marinade into tomato mix. Cover and leave for at least an hour.
  4. When you are ready to eat, slice the baguette into 1cm slithers (on the diagonal) and rub the surface with a garlic clove. Place the slices on a large baking tray, then bake in a medium oven for a few minutes: keep an eye on them as they won't take long.
  5. Remove bread from oven, and load each slice with tomato mix.
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