Bruschetta

Bruschetta makes for a perfect appetiser ahead of an Italian feast, and even serves as a nice, healthy snack! I refrain from providing exact measurements for this very reason - you may want to make enough for one person or enough for six. Instead, I'll provide a ratio of how many tomatoes to onions I recommend.

Ingredients:

Fresh Ciabatta Bread

1 Clove of Garlic

Organic Tomatoes *

Red Onions

Mozzarella

Fresh Basil

Balsamic Vinegar

Lemons

Extra Virgin Olive Oil

* Since tomatoes are a focal part of the dish, it is nice to have a mix of organic tomatoes. You will definitely notice a difference in taste, but you can just as easily use normal tomatoes too.

Method:

• Heat up a griddle pan on medium heat. (If you don’t have a griddle pan, feel free to grill the bread. A griddle pan just allows for better heat control.) Meanwhile, slice the ciabatta bread to a thickness of at least 1cm.

• Once the pan begins to smoke, reduce the heat and place the slices onto the pan. Make sure you are checking the bread regularly to ensure it is evenly toasted and doesn’t burn whilst you prepare the toppings.

• Dice the tomatoes and red onions. You want to achieve a tomato to red onion ratio of 3:1.

• Chiffonade a few leaves of fresh basil and mix together with the tomatoes and red onions.

• Take a small bowl and prepare a vinaigrette dressing of one part balsamic vinegar and three parts olive oil and combine thoroughly. Mix in a few drops of fresh lemon juice for added acidity and some freshly cracked black pepper.

• Once the ciabatta bread slices have been sufficiently grilled, rub the surface area of one side of each slice with a clove of garlic. On that same side, place the tomato, red onion and basil mixture on top. Tear off a few chunks of mozzarella and place it evenly on top.

• Finally, drizzle some of your vinaigrette dressing on your bruschetta slices and store any excess dressing in an airtight container in the fridge – perfect on top of salads!

Bon appetite!