Perfect for summer meal starter and snack, this tomato bruschetta recipe brings back the simplicity of authentic, honest flavours.
4 large vine-ripened tomatoes
6 slices sourdough bread
2 tablespoons extra virgin olive oil
1 garlic clove, halved
¼ cup small basil leaves
Salt and freshly ground black pepper
Caramelised balsamic glaze, to serve
2. Cut tomatoes to fit the feed shoot and select LOW speed. Push through tomatoes to dice.
3. Heat a chargrill pan over medium-high heat. Use 1 tablespoon of the oil to brush both sides of bread. Cook for 2-3 minutes each side or until golden and charred. Rub cut side of garlic over 1 side of each bread slice whilst it’s hot.
4. Stir the basil into the tomato and juice. Season with salt and pepper and spoon onto chargrilled bread.
5. Drizzle with balsamic and remaining oil and serve.
Prep Time: 10 minutes
Cooking Time: 10 minutes