Tomato bruschetta

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Bruschetta is an antipasto from Italy and is a delicious 'nibble' or starter.


In a large bowl, mix the onions, tomatoes, garlic and basil using a large metal spoon, taking care not to mash or break up the tomatoes too much.

Add the balsamic vinegar and extra virgin olive oil.

Add salt and pepper to taste. Mix the contents again.

Cover and refrigerate for at least an hour. This will allow the flavours to soak and blend together.

Slice the baguette loaf diagonally, into thick slices and lightly toast the slices until they are light brown on both sides.

Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.


1 loaf crusty Vienna baguette

8 medium tomatoes, coarsely chopped and drained

Half a small red onion, finely chopped

2 to 3 cloves of crushed garlic

6 to 8 leaves of fresh basil, finely chopped or chiffonade

30ml balsamic vinegar

60ml to 80ml extra virgin olive oil

Salt and pepper to taste

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