bruschetta

Bruschetta

It has been so hot in Cape Town lately and last night when I got home I just could not face cooking anything so I made this really fantastic bruschetta with some great rye and wholewheat bread. It was just what the doctor ordered, cool with a little acid from the vinegar that left me satisfied with a clean fresh aftertaste. I had a few skewers left over from the Greek lamb kebabs I made on Monday that complimented well. (for 2 people)

What you need

4 slices rye or wholewheat bread toasted
2 garlic cloves
2 large tomatoes
Dash of olive oil
Dash of white wine vinegar (you could use balsamic)
Salt and pepper

The process

Chop the tomatoes into smallish cubes with a very sharp knife. (there is nothing more frustrating than using a blunt knife to cut tomatoes) and add the to a bowl.

Spalsh a little olive oil over them (about 4 tablespoons), splash a little vinegar (about 1 tablespoon) and mix together.

Taste and add vinegar to your taste.

Add a pinch of salt and pepper and set aside to marinade.

Toast the bread and while still hot rub with the garlic cloves to get the garlic flavour into the toast.

Top with the tomato mixture and serve.

It’s great as a starter or an accompaniment to a meal.

You can also add some crumbled feta and a few leaves to make it really special.