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.
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.