Mixing it up with Bruschetta

(makes 15-20 pieces)

Bruschetta is a classic entreé that everyone (that I know) loves! It's one of those perfect combinations; olive oil, sweet juicy tomatoes and fresh basil. The spanish onion helps with a little crunch and some colour, but the key to this dish is good quality ingredients; don't go cheap on the olive oil, tomatoes and basil because you can really taste the difference. If you're entertaining, or just feel like something a little different, there's also a few variations that i've tried and tested that complement this perfect trio!

Prep time: 15-20 minutes
Cooking time: 5-10 minutes (toasting bread)


Ingredients:
1 kg vine-ripened tomatoes
5 sprigs basil, finely diced
1 spanish onion
2 cloves garlic
olive oil
salt and pepper
1 loaf of sourdough bread, or ciabatta
basil, to garnish


Method:
1. De-seed (scoop out seeds with a spoon) and finely dice the tomatoes. 
NB. De-seeding the tomatoes first is a good idea because the seeds are bitter and it means the mixture won't be as watery.
2. Finely dice the spanish onion.
3. Toast the bread under the grill or in the oven at 180˚C for approx 5 minutes. 
Optional: Rub each slice of bread quickly with the juicy part of the garlic clove (can cut it in half to maximise surface area). Toasting the bread then brings out a subtle garlic aroma!
4. Mix the tomatoes, basil and spanish onion in a large bowl. Add a generous amount of good quality olive oil, salt and pepper to taste.
5. Spoon the tomato mixture onto toasted bread and serve!


Variations on toppings:
Avocado, cut into small squares
Slowly grilled or pan-fried zucchini
Caramelised balsamic vinegar - great idea Sal!
Baby boccocini
Feta cheese, for a strong oomph!