Friday, November 12, 2010

Tomato Bruschetta

  A delicious and easy appetiser, and very healthy too!

Tomato Bruschetta
If possible, try to select those big red juicy tomatoes.  I just use the locally available tomatoes.

Tomato mixture:
  2 ripe tomatoes, deseed and diced.
  1 garlic clove - finely minced
  1/2 red onion (chopped)
  Handful chopped parsley
  Juice from 1/3 lemon
  1 tbsp extra virgin olive oil
  Salt & pepper to taste

2 Ciabatta, cut in half lengthwise, then cut into 2 triangular shape (total: 8 pieces)
1 tbsp extra virgin olive oil
1 garlic clove - cut in half lenghwise

1) Combine tomato mixture and chill in fridge for at least an hour.
2) Toast bread in oven till crispy and drizzle olive oil and rub the garlic on the bread.
3) Spoon tomato mixture on bread and serve immediately.

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