Tomato bruschetta
October 6, 2015
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.Â
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!
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