Fresh Tomato and Basil Bruschetta

Cut the tomatos into quarters, remove the seeds and then finely dice. Place into mixing bowl and season with a little salt and pepper. Dice onion and finely slice garlic then add to the diced tomato.

Drizzle enough olive oil to wet the mixture along with a sprinkling of red wine vinegar. Chiffonnade the fresh basil and add to the salsa also. The basil should be cut at the last possible minute to keep its fresh flavour.

Thinly slice the sourdough then brush lightly with some olive oil. The bread can either be baked in an oven at 200° of grilled on a char plate. This will depend on where you will be preparing the bruschetta.

Present the salsa in a small serving bowl with grilled sour dough croutons on the side.

Chiffonnade is one of the precision cuts. This applies to leafy green vegetables and simply means sliced as thinly as possible.
Ingredients
6 Roma Tomato’s
1 Spanish Onion
1 Clove Garlic
Small Handful of Basil
Salt & Pepper
Extra Virgin Olive Oil
Sour Dough

Alternative uses - Perfect to serve as a garnish for fresh grilled white fish such as Blue Eye or Harpuka or toss through cooked green beans for a lovely salad.