Bruschetta

 bruschetta

Ingredients

  • ½ small red onion, finely chopped
  • 8 medium tomatoes (about 500g), coarsely chopped and drained or many cherry tomatoes
  • 2-3 garlic cloves, crushed
  • 6-8 leaves of fresh basil , finely chopped
  • 30ml balsamic vinegar
  • 60-80ml extra virgin olive oil
  • 1 loaf crusty bread or better still French Bread
  • Mozzeralla or Cheddar

Method

  1. In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much.
  2. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together but remember to take out of the fridge an hour before serving.
  3. Slice the baguette loaf diagonally into 12 thick slices and place on a piece of mozzerella or cheddar lightly toast them until they are light brown on both sides and the cheese is just melting.
  4. Serve the mixture on the warm slices of bread.