Tomato and Basil Bruschetta

By Dixie Elliott

Tomato and Basil Bruschetta
Tomato and Basil Bruschetta recipe, brought to you by MiNDFOOD.

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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