Starters & Light meals

Garlic bruschetta with tomatoes

By Abigail Donnelly
2
Easy
15 minutes
10 minutes
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Ingredients

Method
  • 4 slices sourdough bread
  • 2 T olive oil
  • 1 clove of garlic, halved
  • 3 ripe tomatoes
  • dash of red wine
  • dash of vinegar

Method

Ingredients

Preheat the oven to 180°C.

Place slices of sourdough bread under a hot grill until lightly toasted and golden on each side.

 

Drizzle with a little olive oil and rub a halved garlic clove over the surface. Roughly chop tomatoes, toss with a clove of minced garlic, a dash of red wine vinegar and olive oil.

 

Season to taste.

 

Serve with the sourdough toast.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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