Tomato Bruschetta

 

Try this simple share plate with half the fuss of normal bruschetta and added balsamic punch. 

Tomato Bruschetta

Ingredients

  • 2 pounds ripe truss tomatoes, cored, halved, seeded, chopped into 1-inch-thick slices
  • 3 garlic cloves, 2 minced, 1 halved
  • Sea salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive plus more for drizzling
  • 1 tablespoon red wine vinegar
  • 1 loaf ciabatta, sour dough or baguette, cut on a diagonal into 1/3' pieces
  • 1/4 cup packed fresh basil leaves, coarsely chopped
  • Basil pesto
  • Harris Farm Caramelised Balsamic Vinegar

        Method

          1. Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add 3 Tbsp. oil and vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavors to develop.
          2. Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in bowl and toss well. Season to taste with salt and pepper. Arrange brushcetta on a platter. Spoon some tomato mixture on top of each brushcetta.
          3. Drizzle with Harris Farm Caramelised Balsamic Vinegar and basil pesto to taste.

            ENJOY

            Ingredients for Tomato Bruschetta

            Tomatoes Truss (4 on vine)

            Product of Australia

            $2.50 ea
            $4.99

            Garlic (head)

            $0.90 ea
            $16.49

            Basil (bunch)

            Product of Australia

            $3.29 ea