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Blacker Hall FARM

How to Cook

Tomato Bruschetta

This Tomato Bruschetta keeps things simple, pairing ripe tomatoes with fresh basil, a drizzle of olive oil and crisp, toasted bread. The sweetness of the tomatoes and the freshness of the herbs do the work, bringing plenty of flavour without the need for complicated preparation. Serve as a starter, a light lunch or a dish to share, making the most of good ingredients and letting their natural flavours speak for themselves.

Prep Time: 15 minutes

Cooking Time: 5 minutes

Serves: 4-6

Method

  1. 1 Gently mix the onions, tomatoes, garlic and basil in a large bowl (take care not to mush the tomatoes up too much!).
  2. 2 Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste and mix.
  3. 3 Cover and pop in the fridge for an hour, this will allow the tomatoes to absorb the flavours.
  4. 4 Slice the baguette loaf diagonally into thick slices and lightly toast.
  5. 5 Spoon a portion of the bruschetta mixture onto the toasted bread.
  6. 6 Serve as a starter or light lunch on a summer day!

Ingredients

  • 1/2 red onion
  • 4-5 medium tomatoes
  • 2 cloves of crushed garlic
  • 4-5 fresh basil leaves
  • 20ml balsamic vinegar
  • 50ml extra virgin olive oil
  • 1 white Cawa Bakery sourdough baguette

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