Bruschetta
Pronounced “brusketta”, this classic Italian appetizer is a perfect way to capture the flavors of fresh ripened tomatoes, basil and olive oil. Fresh grilled bread is rubbed with garlic topped with fresh tomatoes and basil with a generous amount of balsamic vinegar and olive oil.
Preheat oven to 180 degrees centigrade. On a baking tray, line up baguette slices. Brush them with olive oil on both sides. Toast in oven for about 3 minutes or until light golden brown.
Meanwhile cut very thin rounds of cherry tomatoes, finely sliced cheese (peel a cheese bar with a potato grater) and place it on the toasted bread. Arrange on a platter. Sprinkle with salt, pepper, basil leaves, balsamic vinegar and olive oil.
Here is a slightly different take on bruschetta, done with some leftovers nevertheless no compromise on the taste. I had a few roasted butternut squash baked the previous night for a risotto. I used them as a topping with a sprinkling of salt, pepper and a teaspoon of avocado mash on each piece along with a garnish of rocket leaves.
PS: No measurements here - you can use as much quantity as you want :)