Bruschetta (pronounced broos – ke – ta) makes a great appetiser and is so quick and easy to whip up. The only effort is in chopping the tomatoes! I served it on toasted French bread, which you can slice thinly if you want it crispy, but I actually prefer it on thicker wedges of bread. That way, the olive oil and balsamic vinegar won’t make the bread soggy! You can prepare the tomato salad in advance and let the flavors develop for a couple of hours, but make sure you serve it separately from the bread or dollop it onto the bread slices justbefore serving.
- 4-5 firm tomatoes, diced
- 1-2 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- salt and pepper to taste
- handful of fresh basil, shredded
- 1 tsp of sugar (optional)
- Loaf of French bread, cut into wedges
- Mix together the tomatoes, garlic, olive oil, balsamic vinegar, salt, pepper, and basil. Taste test and add sugar if necessary.
- Rub a clove of garlic on each slice of bread, drizzle some olive oil on top and then roast it in the oven on low heat for 5-10 minutes.
- Serve the bruschetta on the bread. Garnish with fresh basil.
For a healthier version, try serving the bruschetta on flax crackers. Enjoy!