Tomato & Basil Bruschetta | Narrowboat Chef

Name: Tomato & Basil Bruschetta | Narrowboat Chef
Ingredients: Remove the core from the tomatoes and cut into quarters. Remove the seeds and cut the tomato flesh into small dice. Put the diced tomato into a bowl.; Cut half a red onion into small dice and add to the tomatoes.; Pick 20-25 basil leaves. Stack them together and roll into a tube. This makes it easier to slice the leaves thinly. Add the basil to the tomatoes and onion.; Season the tomato mix with salt and pepper and add about a teaspoon of olive oil. Combine and set aside.; Place bread onto a plate and top with the tomato mix. Drizzle with some balsamic glaze and garnish with a sprig of basil.

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Indulge in fresh tomato and basil bruschetta with crispy bread and balsamic glaze. Perfect vegetarian and vegan treat!

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Ingredients

Remove the core from the tomatoes and cut into quarters. Remove the seeds and cut the tomato flesh into small dice. Put the diced tomato into a bowl.
Cut half a red onion into small dice and add to the tomatoes.
Pick 20-25 basil leaves. Stack them together and roll into a tube. This makes it easier to slice the leaves thinly. Add the basil to the tomatoes and onion.
Season the tomato mix with salt and pepper and add about a teaspoon of olive oil. Combine and set aside.
Place bread onto a plate and top with the tomato mix. Drizzle with some balsamic glaze and garnish with a sprig of basil.