Bruschetta

Method

A great lunch is made from generous slices of warm crusty bread, rubbed with a fresh clove of garlic, a very ripe tomato and a drizzle of Fresh & Fruity Extra Virgin olive oil. Add parmesan cheese and prosciutto for a flavourful change.

Toast the Ciabatta on both sides. Keep warm.
Mix the tomatoes, basil, onion, mustard, vinegar and ollo Fresh & Fruity, along with half the salt and pepper.

Let this sit for 5 minutes then spoon onto toasted Ciabatta.
Sprinkle with remaining salt & pepper and serve immediately.

Serves 4 guests

Ingredients

• 6 vine ripened tomatoes, chopped

• 100g Spanish onions, finely diced

• 10 leaves of basil, torn

• 1 tsp Dijon mustard
• 1 tbsp red vinegar

• ¼ cup ollo Fresh & Fruity Extra Virgin olive oil
• 1 tsp salt

• ½ tsp pepper

• Ciabatta bread, cut into 2inch squares then split horizontally