Name: Bruschetta
Cook time: 5 min
Total time: 5 min
Ingredients: 2 medium tomatoes (300g), seeded, chopped finely; 1/2 small red onion (50g), chopped finely; 1 clove garlic, crushed; 1 tablespoon red wine vinegar; 2 tablespoon olive oil; 4 slice sourdough bread (280g); cooking-oil spray; 2 tablespoon finely shredded fresh basil

Bruschetta

This classic tomato-based bruschetta is an antipasto favourite but can be turned into a complete meal with the addition of a poached egg.

Makes 4 Item

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The beauty of this bruschetta recipe lies in the simple combination of fresh ingredients. Crusty toasted bread with fresh tomatoes and basil. This dish is a popular addition to any antipasto plate, or delicious on its own and can be turned into a complete meal with the addition of a poached egg .

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Ingredients

2 medium tomatoes (300g), seeded, chopped finely

1/2 small red onion (50g), chopped finely

1 clove garlic, crushed

1 tablespoon red wine vinegar

2 tablespoon olive oil

4 slice sourdough bread (280g)

cooking-oil spray

2 tablespoon finely shredded fresh basil

Method

1.Preheat oven to 220°C/425°F.

2.Combine tomato, onion, garlic, vinegar and oil in small bowl. Stand 20 minutes.

3.Meanwhile, place bread on oiled oven tray; spray with cooking oil. Toast, in oven (or under grill), until browned both sides.

4.Stir basil into tomato mixture, spoon onto toasted bread.

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Ingredients

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