Delicious, easy bruschetta recipe
- 450 g Baby vine tomatoes
- 1 sprig Fresh oregano
- 2 tbs Olive Oil
- 4 slices Sourdough Bread
- 1 clove Garlic peeled
- 125 g Mozzarella torn into strips
- 1 handful Crespo Pitted Green Olives
- 1 handful Fresh Basil
Heat oven to 200C - place the vine tomatoes into roasting tray, add the oregano, drizzle over the olive oil and season with a little salt and pepper if you like. Roast in the oven for around 25 minutes or until squishy and just colouring.
Remove the tomatoes from the oven and leave to cool a little before removing the vines and roughly chopping the tomatoes.
Toast the sourdough bread, rub the surface lightly with a peeled clove of garlic and drizzle with just a little olive oil.
Top the bruschetta with the chopped tomatoes, mozzarella, Crespo pitted green olives and torn basil. You can drizzle over more olive oil to if you like.
Slide the brushetta onto a serving plate and eat immediately.