USU KITCHEN: HOW TO MAKE BRUSCHETTA
2 slices of sourdough or any other bread
200g fresh mixed tomatoes
40g red onion or eschallots, finely diced
1sp or a clove of garlic
6 basil leaves
30mL extra virgin olive oil
If you're feeling fancy, try microherbs to finish
Dice the tomatoes and finely dice the onion or eschallots. Mix together.
Stack the basil leaves on top, and roll them into a tight cigar shape. Finely slice the basil into ribbons and add the tomatoes.
Slice the bread and toast.
Rub toasted bread with garlic clove and drizzle with olive oil.
Spoon tomato mixture on to bread and season with salt and pepper.
If you're feeling fancy, sprinkle with microherbs or leftover basil.
More USU Kitchen recipes here