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Bruschetta with tomatoes

For something light and tasty and packed with flavour.
 
bruschetta

Recipe from: April 2010
Preparation time: 15 mins
Cooking time: 10 mins
 
 

Ingredients

 
  • cherry tomatoes, halved
  • ripe salad tomatoes, cut into chunks
  • balsamic vinegar
  • sugar
  • salt
  • black pepper
  • fresh basil, chopped
  • ciabatta/baguette, sliced
  • butter
  • oil
 
 

Method

 
The amounts aren't specific. You need to keep tasting the tomatoes until you have the perfect balance between salty, sweet and a little tart-ness from the vinegar.
I also used 3 different tomatoes for added interest and it worked really well.

In a bowl, combine all the tomatoes, vinegar and spices and make sure that the balance between sweet and salty is good.
In a hot pan, melt the butter and add a dash of oil. Fry the bread until golden and crisp, (about 2 mins per side) and serve warm with the tomatoes piled on top.

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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