Tomato Bruschetta with Chilli
Ingredients
- 3 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar
- 1 clove garlic finely grated
- 1 medium red onion finely diced
- 250 g vine tomatoes (mixed variety) stalk end removed, then diced
- 1 red chilli finely diced
- 5-6 large fresh basil leaves finely shredded
- 1/2 tsp sea salt coarsely ground
- black pepper freshly ground
- 2-3 thick slices sourdough bread griddled or lightly toasted
Instructions
- 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
Notes
If you do not have fresh basil leaves at hand, chopped fresh parsley makes for a very good substitute.