Bruschetta

Need something that’s quick to chuck together that’s suitable for entertaining, an entrée, or even just a quick lunch or snack?

This bruschetta recipe is one I learnt back when I was working in a café from one of the chefs and have been using for years! Use any type of bread you like with this one, I recommend a sourdough.

Bruschetta

Recipe by Rachel Burcombe

Course: Lunch, Snacks, AppetizersCuisine: ItalianDifficulty: Easy

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Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Bread

• For the mixture simply combine:

• 3 3 Tomatoes, diced

• 1 1 Red onion, diced finely

• 1 1 Spring onion, sliced

• 1 Handful 1 Parley, chopped

• Use on of the following combinations

• Garlic salt

• Extra-virgin olive oil, OR

• Salt

• Garlic infused oil

• Optional Toppings:

• Vegan feta

• Balsamic glaze

Directions

• Place the fresh ingredients and your choice of oil/salt in a bowl and combine.
• Place the mixture on top of the bread and top (optional) with feta and/or balsamic glaze.

Recipe Video

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Tips & Tricks

• Free pour the oil & salt, it’s really to taste and I find everyone is different with how much garlic & salt they like
• The more salt that is included, the more watery the mixture will be (it draws the moisture out of the tomatoes)

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