Tomato served on top of crusty Italian bread with basil, garlic and
onion. Delicious!
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Ingredients for FRESH BRUSCHETTA
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Yield: around 4 cups
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Red Onion, Finely Diced
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1/2
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Tomatoes, Fresh i.e. Roma, Diced
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500g
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Garlic Cloves, Minced
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3-4
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Fresh Basil Leaves, Shredded
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2 tablespoons
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Olive Oil
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2 tablespoons
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Balsamic Vinegar
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1 tablespoon
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Salt, Finely Ground
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Pinch
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Pepper, Finely Ground
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Pinch
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Plus wholemeal toast, garlic butter and
balsamic reduction, to serve.
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METHOD:
1. Finely dice onion and place into a
bowl. Cover diced onion with water and set aside while you dice, mince and
shred the other ingredients.
2. Drain the onion.
3. Combine all ingredients in a large bowl and
mix well.
4. Refrigerate for 1 hour before serving
(recommended) or consume within days (best eaten fresh).
SERVING IDEAS:
o Toast
thick slices of wholemeal vienna (or ciabatta);
o Rub
slices with a garlic clove (halved) or lightly spread with homemade garlic herb
butter
(to make the butter:
blend salted butter, garlic, green herbs and pepper until smooth);
o Top
with fresh bruschetta mix (see above);
o Drizzle
with balsamic reduction
o Serve
immediately. Repeat. Enjoy!
Author:
Megan Radaich
Image
Credit: Megan Radaich
Publication:
www.foodpreserving.org