Leah Kirchmann’s tomato and basil bruschetta:
This is one of my favourite simple recipes for bruschetta, a really quick and healthy snack or appetiser. Fresh tomatoes and basil are a classic and refreshing combination, and a splash of balsamic vinegar and good quality olive oil bring everything together nicely.
I’ve been making bruschetta a lot lately because I recently acquired a mini window herb garden, including a basil plant. It is usually impossible for me to own many plants as a traveling pro cyclist. The one plant I was able to care for was a drought resistant Aloe Vera. I might have a small problem when travel restrictions are lifted and we all get back to racing, but for now I am enjoying fresh herbs in all of my meals!
1 tbsp olive oil
4 slices of bread
1 clove garlic, halved
2 medium tomatoes, diced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
2 Tbsp fresh basil leaves, chopped
Pinch of salt
Fresh ground pepper
- Brush slices of bread with olive oil and then toast in the oven for around 10 minutes at 400F (200C). Once bread is toasted, remove from the oven and rub each slice with the side of a clove of garlic.
- Mix together the tomatoes, basil leaves, balsamic vinegar, olive oil, salt and fresh ground pepper in a small bowl.
- You can let the tomatoes marinade for 30 minutes for extra flavour, or serve immediately if you are hungry! Spoon the tomato and basil mixture onto the bread directly before serving.