Cherry tomato sourdough bruschetta 

A classic Italian delight, this bruschetta is a sunny start to dinner but also makes for a great lunch. If you are not in a rush, leave the tomatoes to marinate to intensify the flavours. Roast the tomatoes first for an even more intense tomato sensation. Depending on your taste, use spring onion, shallot, red onion or even spring garlic if you can find it; every type of onion brings its own dimension to this dish.

Bread, should or shouldn’t you eat it?

Bread has been a staple food in many diets all over the world for many millennia, but it is currently controversial at best. Although it is off the menu for many because of its large impact on blood sugar levels, there are even more people, who find it difficult to give up a food that they have grown up with.

Many people are sensitive to gluten, a protein present in processed wheat foods, including barley and rye, and luckily many gluten-free bread varieties are now widely available. If you have no gluten sensitivity, but are worried about the impact bread has on your blood levels, then choose the darker varieties of bread, like pumpernickel, rye or sourdough bread. Although these breads are still wheat-based, the grains are less processed and the bread contains more fiber. This slows down the digestion, which automatically translates to a lower glycemic load. There is some evidence that adding acidic ingredients – like the vinegar in this dish – further helps reduce the glycemic load.

Cherry tomato sourdough bruschetta 

A classic Italian delight, this bruschetta is a sunny start to dinner but also makes for a great lunch. If you are not in a rush, leave the tomatoes to marinate to intensify the flavours. Roast the tomatoes first for an even more intense tomato sensation.   

Servings 1

Prep Time 10 minutes mins

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Ingredients

  

• 1 cup of cherry tomatoes
• 2 cloves of garlic
• 1 tbsp. chopped onion
• A few basil leaves
• 1 tbsp. olive oil
• 1 tsp. balsamic vinegar
• Rock salt and freshly ground pepper
• 1 slice of sourdough

Instructions

 

• Cut the cherry tomatoes in half and finely chop 1 clove of garlic, the onion and basil leaves (keep one behind as garnish).
• Mix all the chopped ingredients; add the olive oil, vinegar, rock salt and freshly ground pepper and leave to stand for at least 5 minutes for the flavours to infuse a little, longer if you have the time.
• Toast the sourdough and, while still warm, rub the toast with the remaining garlic clove (optional, but delicious!) and drizzle with a little of the tomato dressing.
• Put the cherry tomatoes on top, garnish with a basil leaf and serve.

Notes

Depending on your taste, use spring onion, shallot, red onion or even spring garlic if you can find it; every type of onion brings its own dimension to this dish.

Calories: 253kcal

Course: Lunch, Starter

Cuisine: Italian

Keyword: Food for T***s, Healthy, Single Serving