Bruschetta

This particular dish reminds me of summer in Sorento and garden restaurants with the freshest of ingredients. Bruschetta can be done so many ways, but the secret is using good quality tomatoes and marinating for at least 3 hours, other than that you don't need much! I encourage you to get inventive, for mine I added pesto, chopped pieces of mozzarella and placed my mixture on Ryvita (most people use fresh bread but I'm attempting to reduce my carb intake... which admittedly is not going as well as I imagined).

INGREDIENTS (Serves 3 Pieces) :

• 6 small cherry tomatoes

• Half a small onion

• 1 Tbsp olive oil

• 1 Tsp balsamic vinegar

• Fresh basil and oregano (optional, dried works as well)

• Salt and pepper to taste

METHOD:

1. Chop the cherry tomatoes into eighths and dice the onion finely. Place both inside a bowl

2. Add the herbs chopped finely, olive oil, balsamic vinegar, salt and pepper to taste

3. Cover with foil or clingflim and let marinate for 3 hours

4. Serve on any sort to toasted/grilled bread (or Ryvita)

5. Optional: Add pesto, mozzarella, rocket leaves etc...

Feel free to tag us on Instagram if you have tried this recipe, we love looking at people's recreations!

Yours,

The Humble Veggie x