BRUSCHETTA

Yields1 Serving
 1 oval shaped crusty loaf cut into 8 slices
 125 ml extra virgin olive oil
 4 tomatoes peeled, de-seeded and diced
 8 black olives stoned and chopped
 1 small onion finely chopped
 1 large garlic clove, peeled and halved
 Basil leaves, salt and pepper to taste
1

Pour half the oil into a shallow dish and place the bread slices in it, pressing with your fingers on one side, then the other. Place on a baking tray and bake in a pre=heated oven at 180⁰C – Gas 4 until crisp. Remove from the oven, and while the bread is still hot rub one side of each slice with the garlic.

2

Put the tomatoes in a mixing bowl, shred the basil leaves by hand and sprinkle over them; add the onions and olives, then season with salt and pepper. Top each slice with the mixture, drizzle with oil, garnish with basil leaves and serve.

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