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Garlic bruschetta with tomatoes

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

4 slices sourdough bread
2 T olive oil
1 clove of garlic, halved
3 ripe tomatoes
dash of red wine
dash of vinegar
Grana Padano cheese (optional)

Method

1. Preheat the oven to 180°C.

2. Place slices of sourdough bread under a hot grill until lightly toasted and golden on each side.

3. Drizzle with a little olive oil and rub a halved garlic clove over the surface. Roughly chop tomatoes, toss with a clove of minced garlic, a dash of red wine vinegar and olive oil. Season to taste.

4. Serve with the sourdough toast and a shaving of Grana Padano cheese.