Tomato Bruschetta

Cook Time 15 minutes

Servings 4


4 slices of good quality sourdough 

1 clove garlic, halved

2 large ripe heirloom tomatoes, chopped into medium chunks

4 basil leaves, torn  

Splash of red wine vinegar or balsamic 

1½ tbsp extra virgin olive oil

Salt and pepper


Place the tomatoes, basil, vinegar, olive oil, and salt and pepper into a bowl and gently combine. Let stand so the flavours can mingle while the bread is being prepared. 

Heat a grill pan over a high heat and grill sourdough for a minute or so on each side or until char marks form.

Remove from the grill and lightly rub the garlic over sourdough, then using a teaspoon drizzle over some of the oil and tomato juice so it soaks into to bread. Top with the tomatoes and serve immediately.   


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