RECIPE: Heirloom tomato bruschetta

RECIPE: 

• In a bowl place 300gms of sliced heirloom cherry tomatoes such as tommy toe, black cherry, Jaune flamme and green grape

• Add one handful of finely sliced basil leaves ? green and purple for colour

• Add ? a diced sweet and striped cucumber

• Drizzle the tomato mix with 1 tablespoon of good quality olive oil, 1 tablespoon of balsamic vinegar, mixed altogether to infuse flavours and season with salt and pepper

 

• Thinly slice sourdough bread and brush with good quality olive oil and toast bread on a chargrill pan

• Rub bread with one clove of dynamite purple organic garlic

• Place spoonful’s of the tomato mix on the toasted bread and garnish with 1 tablespoon of crumbled Persian feta cheese.