Name: Tomato and rocket bruschetta
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1/2 loaf ciabatta bread (275g); 3 clove garlic, halved; 1/4 cup (60ml) olive oil; 3 medium_piece egg (plum) tomatoes (225g), chopped finely; 1/2 small_piece red onion (50g), chopped finely; 25 gram baby rocket leaves (arugula)

Ingredients

1/2 loaf ciabatta bread (275g)

3 clove garlic, halved

1/4 cup (60ml) olive oil

3 medium_piece egg (plum) tomatoes (225g), chopped finely

1/2 small_piece red onion (50g), chopped finely

25 gram baby rocket leaves (arugula)

Method

1.Preheat grill. Cut bread into 1.5cm thick slices; halve any large slices crossways. Toast under hot grill until browned lightly; while still hot, rub one side of toast with garlic. Place toast on tray; drizzle oil evenly over toast.

2.In a small bowl, combine tomato and onion.

3.Just before serving, top bruschetta with tomato mixture then rocket.

Women's Weekly Food