Tomato bruschetta

Name: Tomato bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 0.5 red onion, chopped; 500 g tomatoes, chopped and drained; 2 garlic cloves, crushed; 8 basil leaves, chopped; 30 ml balsamic vinegar; 60 ml extra virgin olive oil; 1 loaf crusty bread

Juicy tomato topping spooned onto freshly toasted bread. Makes 12 pieces. Chill the topping for at least 1 hour.

0.5 red onion, chopped
500 g tomatoes, chopped and drained
2 garlic cloves, crushed
8 basil leaves, chopped
30 ml balsamic vinegar
60 ml extra virgin olive oil
1 loaf crusty bread

Gently combine drained chopped tomatoes, onion, garlic and basil. Add balsamic vinegar, olive oil and seasoning. Refrigerate, covered, for at least 1 hour.
Cut bread into 12 thick diagonal slices. Toast both sides until lightly golden, then spoon on the tomato mixture immediately before serving.

Inspired by Member recipe by Chiwong’s recipe for Good Food · Photo: Mutari, public domain, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Pa_amb_tom%C3%A0quet_-_001.jpg)