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Sourdough Bruschetta

Sourdough Bruschetta
 

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5 MINS


10 MINS


4 Portions

INGREDIENTS

5 large vine tomatoes
1 cloves garlic, crushed
1 small bunch basil, leaves roughly chopped
1 small red onion, finely chopped
3 tbsps extra virgin olive oil
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper
4 slices of sourdough bread
Salt and black pepper

METHOD

1.    Cut the tomatoes in half and, using a teaspoon, remove the seeds and discard. Finely chop the tomatoes and place in a mixing bowl.
2.    Add the garlic, ¾ of the basil, red onion, 2 tbsps olive oil and balsamic vinegar.  Season with salt and black pepper and mix to combine.
3.    Set the air fryer temperature to 200C and place the bread onto the wire toasting rack, making sure that they are evenly spaced. Toast the bread for 8-10 minutes, depending on how brown you like your toast.
4.    Drizzle the warm toast with the remaining oil, top with the tomato mixture, then garnish with remaining basil leaves.

TIP

A drizzle of ready prepared balsamic glaze works very well over the brucesetta.

 

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