Al Pomodoro (tomato) bruschetta

Name: Al Pomodoro (tomato) bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean,Italian
Ingredients: 4 large Tomato(es) vine-ripened truss variety, deseeded, chopped; 0.5 medium Red onion finely chopped; 2 tbs Fresh flat-leaf parsley finely chopped; 2 tbs Fresh basil finely chopped; 2 tsp Balsamic vinegar; 2 tsp Olive oil; 120 g White sourdough bread (4 x 30g slices); 1 clove(s) Garlic halved; 0.25 cup(s) Shaved parmesan cheese (20g); 2 tbs Fresh basil baby leaves, to serve; 1 x 3 second spray(s) Oil spray

Points®

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Easy

Ingredients

Tomato(es)

4 large, vine-ripened truss variety, deseeded, chopped

Red onion

½ medium, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh basil

2 tbs, finely chopped

Balsamic vinegar

2 tsp

Olive oil

2 tsp

White sourdough bread

120 g, (4 x 30g slices)

Garlic

1 clove(s), halved

Shaved parmesan cheese

¼ cup(s), (20g)

Fresh basil

2 tbs, baby leaves, to serve

Oil spray

1 x 3 second spray(s)

Instructions

Combine tomatoes, onion, parsley, basil, vinegar and oil in a medium bowl. Mix well.
Preheat a chargrill or barbecue over medium-high heat. Lightly spray bread with oil and cook for 1–2 minutes each side or until lightly charred. Rub cut sides of garlic over toasted bread.
Top toast with tomato mixture, parmesan cheese and baby basil leaves to serve.

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Al Pomodoro (tomato) bruschetta

Ingredients

Instructions

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