Tomato bruschetta

This recipe for Tomato Bruschetta is delicious, quick to make and won’t have you shopping for a gazillion ingredients.

We’ve garnished our Tomato Bruschetta with  Balsamic Flavour Pearls and served them in Chinese spoons for a bit of a different look. 

Here’s what you will need

  • 1 baguette or loaf of sourdough bread
  • 6 tomatoes – pick the ripest ones you can find
  • 1/4 of a small Spanish onion
  • 1 small clove garlic
  • olive oil – extra virgin has the best flavour if you have it
  • basil leaves
  • sea salt & black pepper
  • Balsamic Flavour Pearls

Slice your bread into 5mm thick slices, drizzle with olive oil, season with salt & pepper and bake for around 10 minutes at 180c until golden and crisp. Set aside to cool.

Cut your tomatoes into 1/4’s. Carefully slice the pulp/seeds out of each 1/4.  Finely dice the tomato and red onion, crush the garlic and combine in a bowl. Add a little finely sliced basil, a good slug of olive oil and season to taste.

To serve

Place a generous spoonful of your tomato mixture into each spoon (or straight on to your toasted baguette), add a shard of toasted crouton, sprig of basil and a good half a dozen Balsamic Flavour Pearls and ENJOY!

 

Until next time…

The Peninsula Larder Team

Knowledge is knowing that tomato is a fruit. Wisdom is knowing not to put it in a fruit salad!