Tomato Bruschetta
  • 2 Slice of good bread - I used wholemeal Vienna
  • 1-2 tomatoes per two slices of bread
  • handful basil
  • Small amount of red onion (about 1-2 Tablespoons)
  • Dash of olive oil
  • Dash of balsamic vinegar or balsamic glaze
  • 1 garlic clove
  1. Chop the tomato, onion and basil and mix in a bowl with the olive oil. If you're using balsamic vinegar, add a tiny dash now. If you're using balsamic glaze, then wait and drizzle on at the end.
  2. Lightly toast your bread - you don't want it crunchy the whole way through - just crunchy on the outside and soft on the inside. Once it is toasted, rub it with a peeled clove of garlic.
Recipe by Robyn Birkin | Speaker - Coach - Writer at