Bruschetta

Makes 6 

 

1 baguette - 6 slices

3 fresh tomatoes

2 cloves of garlic

Small bunch of basil

Tablespoon Oak smoked rapeseed oil

Teaspoon balsamic vinegar

salt and pepper



  1. Preheat your oven to 180°C
  2. Finely chop the fresh tomatoes, garlic and the basil and place them in a medium bowl, then add the oak smoked rapeseed oil and balsamic vinegar.
  3. Season with salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.
  4. Heat a griddle pan, brush your baguette slices with a little of the oak smoked rapeseed oil and char on both sides until marked.
  5. Place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
  6. Spoon the tomato mixture onto the toast and serve with a drizzle of oak smoked oil and Helen mon salt


Note - you could serve these warm with some goats cheese on top of the mixture and some rocket or pea shoots on the top to serve.


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