Ideal for a light lunch or starter, bruschetta is traditionally made with lightly toasted ciabatta, but most crusty bread will work.
SERVES 3
Ingredients
Method
- Start by finely chopping or crushing the garlic. Heat the oil in a small frying pan, add the garlic and fry on a low heat until it’s a nice light-brown colour. Be careful not to burn it as it cooks very quickly. Remove from the heat.
- Slice the ciabatta and lightly toast it.
- Chop the tomatoes into small pieces and put in a medium sized bowl.
- Chop the basil and add that to the tomatoes, along with the cooked garlic, salt, and pepper. Mix well.
- Spoon the mixture onto the toast slices and drizzle on the remaining olive oil. If you like, add basil leaves on top.
This recipe was originally published in the article Here Comes The Yum in Issue 43 – Finding Your Brave. You can get this issue here to enjoy more mindful inspiration.
