Bruschetta

Method

0 of 8 steps

Slice bread into thin slices (approx. 8mm – 1 cm thick), at a diagonal angle.
Preheat the oven to 140°C and place a large flat tin in the oven to heat.
Brush each slice of bread with olive oil on both sides, using a pastry brush.
Remove the tray from the oven and cover with tin foil. Brush the tin foil with olive oil, being careful not to burn your fingers. Put your slices of bread on greased foil.
Put the tin back in the oven for 20 minutes. Halfway through cooking, take the bruschettas out and turn them over.
While your bruschettas are cooking, mix together the onion and tomatoes and white wine vinegar in a bowl. Wash and roughly chop the basil.
When they are done, remove the bruschettas from the oven, take them off the tray and put them on a plate or rack to cool a bit. Chop the garlic cloves into two and brush each slice of bruschetta on both sides with the inside of the garlic clove.
Top each bruschetta with a little bit of the tomato mixture and scatter over a couple of pieces of basil.

Lovely. Time to eat!