When I got home from school my mamma would make me bruschetta to keep me going until dinner. Now I make them as a snack when friends come round.
Serves 4
2 medium onions, diced
1 garlic clove, finely diced
2 tablespoons chopped fresh basil
7 heritage tomatoes, diced
3 tablespoons olive oil, plus extra for drizzling
1 tablespoon balsamic vinegar
1 rye bread loaf
Method
1. Mix together the onions, garlic, basil and tomatoes. Whisk the oil and vinegar, toss into the onion mixture and leave to marinate for at least 1 hour.
2. Preheat the grill to high. Slice the rye bread and brush lightly with olive oil. Grill the bread on each side and serve topped with the tomato mixture.
