Starters & Light meals
Garlic bruschetta with tomatoes
2
Easy
15 minutes
10 minutes
Whether you're looking for a canapé for your next dinner party, or in the mood for a bougie snack, you can't go wrong with a classic bruschetta. In this version, Abigail Donnelly makes garlic bruschetta with tomatoes.
Ingredients
Method
- 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
Ingredients
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.
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