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A lightly toasted bread carries the finely diced tomato and basil with a hint of garlic. Topped with Parmigiano Reggiano and Balsamic Oil you will enjoy this easy to make and easy to eat delight. Enjoy!
Wash the tomatoes and deseed them by slicing in half and spooning the seeds out.
Dice the tomatoes into small half centimetre squares.
Slice the basil leaves into fine strands.
Grate or mash the clove of garlic.
Fold together the tomatoes, basil, garlic and cracked pepper to taste.
Place the mixed ingredients in the refrigerator for two hours to allow the raw flavour of the garlic to become more subtle.
Preheat your oven to 200 degrees celcius.
Angle slice the turkish bread into one inch thick slices and place on a baking tray.
Bake the turkish bread for approximately 10 minutes.
Mix together 80 ml of the olive oil with the balsamic vinegar.
When the turkish bread is done drizzle with 20 ml of the olive oil whilst still warm.
Top the turkish bread with the tomato mixture and sprinkle with sea salt.
Place lengths of shaved Parmigiano Reggiano cheese on the tomato mixture.
Drizzle the olive oil and balsamic vinegar mix on the Bruschetta.
Serve as soon as possible whilst the turkish bread is still warm and the tomato mixture is still cold.
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