That’s [bru-SKET-tah] not [bru-SHET-tah]!
Warm toasted bread with a hint of garlic and delicious fresh tomatoes and herbs. Serve as casual finger food or as a starter.
- Sliced ciabbatta or crusty bread
- 2 tablespoons extra-virgin olive oil
- 8 roma (plum) tomatoes, diced
- handful of chopped fresh basil
- 30g Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon good quality balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
1. Preheat oven to 200C. Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
2. Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, 2 teaspoons olive oil, salt, and pepper.
3. Spoon tomato mixture onto toasted bread slices and serve immediately.
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