TOMATO BRUSCHETTA



1. Tomato Bruschetta Recipe

Whether you serve this recipe as ‘nibbles’ at a drinks party, or as a starter before the main meal, the fresh taste of summer and using tomatoes and Virgin Cold Pressed Flaxseed Oil will be the heroes of this dish.

Serves:

4 as a starter, 8 as canapes * Preparation Time: 15 minutes * Cook Time: Up to 5 minutes

for toasting the bread

Ingredients:

  • 4 slices of sourdough or ciabatta bread, cut into 4cm slices

  • 3tbsp Virgin Cold Pressed Flaxseed Oil

  • 2tbsp reduced balsamic vinegear to drizzle over ready bruchetta (optional)

  • 2 cloves garlic, minced or smashed to a paste

  • 6 medium sized, ripe, sweet tomatoes, skinned

  • Himalayan salt and black pepper for seasoning

  • 100g fresh herbs (parsley, basil or herb of your choice), finely chopped

Method: Plunge tomatoes into boiling water for 2 minutes. Cool, skin and finely dice (remove core). Set aside in a bowl.

Mix the flaxseed oil with garlic and seasoning. Brush or spread over toasted slices of recommended bread. Leave to cool.

Add the chopped herbs to cooled tomatoes, and any remaining oil mixture and stir.

Spoon over toasts, add more seasoning if required and serve. Delicious!

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