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Simply lovely and very healthy.



  • 1.

    Blanch the tomatoes in a pan of boiling water just enough so the skin can be easily peeled off.

  • 2.

    Chop up very finely the red onion, and one of the cloves of garlic.

  • 3.

    Chop up finely the fresh basil.

  • 4.

    Peel the tomatoes and chop up into chunks.

  • 5.

    In a bowl place a splash of olive oil, the tomatoes, the garlic, onion and basil. Mix through gently.

  • 6.

    Cover with gladwrap and place in the fridge for up to an hour, this allows the flavours to come together.

  • 7.

    Lightly toast the Italian bread.

  • 8.

    Gently rub the otehr garlic clove over the bread and then brush the bread with olive oil and place the bruschetta mix on top of each slice.

  • 9.

    Add the shaved parmesan on top.

  • 10.

    Serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Bruschetta.


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