This is very simple to make.
I love to serve this when I have people over for lunch, on arrival I serve this with drinks. It is also a great way to use up leftover basil that I bought for another recipe, I simply make this and have it in the refrigerator as a healthy go to snack.
The flavour of the basil, for me, mellows with time, so if you make it early it will be milder in flavour. I like to make it at least an hour earlier than needed, so the flavours develop, but it can easily be made 2-3 hours earlier.
I like the Italian Bruschetta Bread for this, but breadsticks are good also. You can even bake flour tortillas, cut into wedges and serve as a crisp cracker on the side.
Take your time when dicing, it doesn't have to be perfect, but it is nicer if not too chunky.
If you are looking for a nice, fresh, healthy snack to serve with drinks or as an entree at your next party, give this bruschetta a try.
30cm breadstick or Ciabatta loaf
2-3 cloves garlic, peeled
Extra virgin olive oil, for brushing
Tomato and Basil Topping:
3 Roma (egg) tomatoes, seeded, chopped finely
1 small (100g) red onion, chopped finely
1/4 cup finely shredded fresh basil
1-2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Combine tomato, onion, basil, extra virgin olive oil, salt and pepper in bowl, mix well to combine.
Preheat the oven to 180C/160C fan forced.
Trim the ends from the bread, and slice into 1 - 1.5cm slices. Place the bread slices on a baking tray and bake for 10 minutes or until browned.
Rub garlic over one side, brush same side lightly with extra virgin olive oil.
Spoon tomato and basil mix on to toasts, serve immediately.
Pin it: www.pinterest.com.au/pin/399413060694869550/