This Italian basil cherry tomato bruschetta is refreshing and delicious breakfast recipe. A easy and healthy vegan recipe for the summer days. You could slice the bread into smaller pieces and chop the tomatoes to make some colourful appetisers or party snacks.
Serves : 2 servings
Preparation time : 3 minutes
Cooking time : 5 minutes
- 1 ciabatta
- 250 g of mixed cherry tomatoes
- 6 or 7 basil leaves
- 2 tbsp of extra virgin olive oil
- pinch of ground black pepper
- pinch of rock salt
- 1 tsp of fresh lemon juice or white wine vinegar
- 1 clove of raw garlic
Roll up 6 to 7 pieces of basil leaves and slice them into strips.
Halve or quarter the cherry tomatoes.
Put the sliced cherry tomatoes and basil into a big bowl. Add a pinch of rock salt.
Add a bit of freshly grounded black pepper.
About 1 tsp of fresh lemon juice.
Add a table spoon of extra virgin olive oil.
Then mix everything together and have a taste.
Cut a loaf of fresh ciabatta into 4 pieces and set aside.
Brush some extra virgin olive oil on one side of the bread.
Heat up a pan and put the bread in the pan facing down. Take the bread out when the bread is brown and warmed through.
Halve a clove of garlic and rub it on the bread.
Then put the seasoned tomatoes on top of the bread.
A refreshing summer breakfast is done. Enjoy!