Sourdough Bruschetta
Some lightly seasoned tomatoes are all you need to make a complete meal out of good bread and olive oil. Can’t go wrong with a classic bruschetta!
Servings: 2
Ingredients
- 2 slices sourdough
- 1 clove garlic
- 1 medium tomato
- A few basil leaves
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Clean and quarter the tomato. Cut out the core, seeds and gel. Finely dice.
- Wash and slice basil leaves into tiny ribbons.
- Mix diced tomatoes in salt, pepper, basil, olive oil and balsamic vinegar. Refrigerate while preparing the other ingredients.
- Gently toast the bread (for example, 3 minutes at 150C/300F in the oven).
- Remove bread from the heat. Once cool enough to handle, rub the peeled garlic clove against one surface of each piece.
- Drizzle the bread with oil, sprinkle it with salt, then top with the tomato mixture and serve.