The beauty of this bruschetta recipe lies in the simple combination of fresh ingredients. Crusty toasted bread with fresh tomatoes and basil. This dish is a popular addition to any antipasto plate, or delicious on its own and can be turned into a complete meal with the addition of a poached egg .
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Ingredients
2 medium tomatoes (300g), seeded, chopped finely
1/2 small red onion (50g), chopped finely
1 clove garlic, crushed
1 tablespoon red wine vinegar
2 tablespoon olive oil
4 slice sourdough bread (280g)
cooking-oil spray
2 tablespoon finely shredded fresh basil
Method
1. Preheat oven to 220°C/425°F.
2. Combine tomato, onion, garlic, vinegar and oil in small bowl. Stand 20 minutes.
3. Meanwhile, place bread on oiled oven tray; spray with cooking oil. Toast, in oven (or under grill), until browned both sides.
4. Stir basil into tomato mixture, spoon onto toasted bread.
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