2 slices 400g loaf from HEXB choice (I use WW thick wholemeal)
1 clove garlic
1 red onion
8-10 chopped cherry/plum tomatoes (different sizes and colours if you can)
Salt & Pepper
- Finely dice the onion and roughly chop the tomatoes. Add to a mixing bowl along with a squeeze of lemon juice, chilli flakes, salt and pepper and mix through.
- Toast the bread until nice and crispy
- Chop the garlic clove in half, and then slowly rub over the toasted bread. The sharpness of the bread acts as a mini-grater, and you will soon smell the garlic filling the air
- Spoon the bruschetta mix over the toast. Any leftover mix is great added to soups and salads
Use a HEXA of grated cheese before you put the bruschetta mix on, and pop under the grill until melted for a cheesey bruschetta.