Serves 4
2 tbsp olive oil
2 garlic cloves, crushed
thin slices ciabatta or sourdough bread
4 ripe tomatoes, diced
½ small red onion, finely chopped
1 tbsp baby capers, rinsed
1 large lemon, shredded rind
¼ cup basil leaves,
finely shredded
extra-virgin olive oil, to drizzle
small basil leaves, to serve
1 Preheat oven to 200˚C. Combine oil and garlic in a small bowl. Brush oil mixture onto both sides of bread. Place bread onto a baking tray. Bake for 10 minutes or until golden and crisp.
2 Combine tomato, onion, capers, lemon rind and shredded basil in a bowl. Season with salt and pepper.
3 Spoon into serving jars. Drizzle with oil. Place jars onto serving plates with slices of bruschetta toast. Sprinkle basil leaves onto tomato mixture and serve.
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