lunch · vegetarian · vegan · dairy-free
Tomato basil bruschetta
Toasted sourdough rubbed with garlic and topped with diced tomatoes dressed in basil and olive oil.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Dice the tomatoes and mix them with torn basil, the olive oil and the salt.
-
2
Leave the mixture to stand for 5 minutes so the juices gather.
-
3
Toast the sourdough slices and rub each one with the cut side of the garlic clove.
-
4
Spoon the tomato mixture onto the toast.
