Starters & Light meals

Garlic bruschetta with tomatoes

By
19 January 2012
2
Easy
15 minutes
10 minutes

Whether you're looking for a canapé for your next dinner party, or in the mood for a bougie snack, you can't go wrong with a classic bruschetta. In this version, Abigail Donnelly makes garlic bruschetta with tomatoes.
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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
  • Grana Padano cheese (optional)

Method

Ingredients

1. Preheat the oven to 180°C.

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

3. 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.

4. Serve with the sourdough toast and a shaving of Grana Padano cheese.

 
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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