Tomato Bruschetta with Chilli
vine tomatoes (mixed variety)
stalk end removed, then diced
fresh basil leaves
griddled or lightly toasted
In a medium sized bowl, combine the olive oil, balsamic vinegar, and finely grated garlic, and whisk thoroughly.
Add the finely diced red onion, red chilli, and diced tomatoes and mix well with sallad servers or a large metal spoon.
Sprinkle over sea salt and shredded basil leaves, grind fresh black pepper over the mixture, and mix again.
Cover bowl with cling film and refrigerate for 60-90 minutes.
Just before serving, lightly toast 2-3 thick slices of sourdough bread and cut into bit sized pieces. Place over the bottom of the serving bowls.
Remove the tomato mixture from fridge, stir thoroughly, then carefully spoon the dressing over the lightly toasted sourdough. Then spoon the remaining mixture over the dressing-drenched sourdough.
Garnish with basil leaves, a drizzle of olivie oil, and freshly ground pepper
If you do not have fresh basil leaves at hand, chopped fresh parsley makes for a very good substitute.
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