Bruschetta
Recipe provided by Sergio Marenghi.
- Multigrain rye bread
- 2 vine ripe tomatoes
- ½ glove crushed garlic
- Fresh basil
- 1 tbsp olive oil
- Finely chopped red onion
- Salt and pepper
- Rocket leaves
- Toast bread on griddle
- Dice tomatoes and add garlic, basil, olive oil and onion. Season to taste.
- Pile tomato mixture onto toasted rye bread and garnish with rocket leaves.