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Print this Recipe    Bruschetta 30

Makes 6 slices.

2 teaspoons Dijon mustard
50 mL red wine vinegar
100 mL Extra Virgin olive oil

6 salad tomatoes, chopped
12 basil leaves, torn not chopped
1 red onion, finely diced
1/2 cup of your favourite dressing or make your own (see above)
Ciabatta bread (Italian flat loaf) or another squat loaf, split horizontally
Sea salt
Pepper, freshly ground

Mix the dressing ingredients together in a bowl. Roughly chop the
tomatoes after removing the core and any blemishes and add them to
the dressing. Remove the stalks from the basil leaves and tear
the leaves into the bowl. Finely dice one red onion and add to
the bowl for extra flavour. Mix it all together with the dressing.
Slice the ciabatta loaf horizontally before cutting each slice into
strips about 5cm (2") wide.

Hint: Ensure there is a crust on the base of the slice so that the
tomato juices don't seep through the bread.

Grill the bread on both sides on a hot grill.

Hint: When grilling use a herb brush (made from fresh herbs) dipped
in olive oil to grease the hot grill.

To serve: Serve the bruschetta on the grilled bread immediately
for maximum tomato flavour. Sprinkle good sea salt and freshly
ground pepper on top.


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