Tomato Bruschetta

We had a lovely pre-festival brunch on sunday with some friends: lots of food was provided, and I made a tomato bruschetta with my boyfriend. We also had some feta salad, hummus, fresh fruit, smoothie and orange juice among other things. A lovely start for a lovely day!

White bread (sliced)

olive oil

garlic (crushed)

black pepper

dried herbs (eg. oregano and thyme)

salt

fresh mozzarella (sliced)

topping:

tomatoes (peeled, de-seeded and chopped)

1/2 small red onion (finely chopped)

fresh basil (chopped)

salt

pepper

rucola to garnish

- mix the spices and garlic into the olive oil and spoon on to the bread

- put the mozzarella on top and bake at 200 degrees on top shelf of the oven until the cheese develops some brown spots

- combine the tomatoes, red onion and basil

- spoon them on to the hot bread

- garnish with some rucola

Tip: The easiest way to peel tomatoes is to make a small x cut on the bottom before covering them with boiling water. Don´t soak them for too long and rinse thoroughly in cold water or the tomatoes will start to cook.