Mini bruschetta with cherry tomatoes and basil makes for a quick, delicious and easy to make starter, lunch or snack. This is a brilliant cheap and healthy traditional recipe that you’ll just love!
There are plenty of recipes similar to this mini bruschetta with cherry tomatoes and basil on the Internet.
But it doesn’t have to be loaded full of olive oil and ideally it really just should be kept as simple as possible, as it would be in Italy!
Mini bruschetta with cherry tomatoes and basil is the perfect quick dish which requires very little thought at all.
It’s often Lynne and I’s go-to dish if we’re too busy too cook or to put any effort into anything else!
Mini bruschetta with cherry tomatoes and basil makes for a quick, delicious and easy to make starter, lunch or snack.
- 15 - 20 cherry tomatoes or 3 medium sized ripe tomatoes, finely chopped
- olive oil extra virgin
- 6 leaves basil, finely torn
- freshly ground salt and pepper
- 10 slices ciabatta
- 1 clove garlic
Place the finely chopped tomatoes into a bowl with just a splash of olive oil and the finely torn basil, then season with a little salt and pepper and mix together well. Marinate for at least 1 hour in the fridge.
Brush a very small amount of extra virgin olive oil on both sides of each of the 10 slices of ciabatta.
Place the ciabatta slices under a medium heat grill and grill each side until lightly browned watching that they do not burn.
Remove the slices from under the grill and rub a garlic clove over one side of each slice, then top that side with some of the cherry tomato and basil mixture and serve.
You could add a grated cheese topping after adding the tomato mixture and melt that under the grill too. (Not reflected in nutrition label)
It’s just such a simple recipe with simple ingredients.
Rustic wouldn’t you say? 🙂
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