This classic tomato bruschetta brings the taste of Italy to your table and can be ready in just 20 minutes. Why not try using eggplant and capsicum instead?
4 medium, vine-ripened tomatoes, chopped
- Halve 1 garlic clove and set aside. Crush remaining clove. Place tomatoes, crushed garlic and oil in a medium bowl. Season with salt and pepper. Stir to combine. Set aside.
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook bread for 4 minutes each side, or until golden. Rub both sides of toast with cut side of halved garlic clove.
- Serve toast topped with tomato mixture and basil.
SERVING SUGGESTION: Rocket leaves drizzled with balsamic vinegar.