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Food Fridays with Leah Kirchmann | Tomato and basil bruschetta

Food Fridays

Leah Kirchmann’s tomato and basil bruschetta:

This is one of my favourite simple recipes for bruschetta, a really quick and healthy snack or appetiser. Fresh tomatoes and basil are a classic and refreshing combination, and a splash of balsamic vinegar and good quality olive oil from our partner Finca Duernas bring everything together nicely.

I’ve been making bruschetta a lot lately because I recently acquired a mini window herb garden, including a basil plant. It is usually impossible for me to own many plants as a traveling pro cyclist. The one plant I was able to care for was a drought resistant Aloe Vera. I might have a small problem when travel restrictions are lifted and we all get back to racing, but for now I am enjoying fresh herbs in all of my meals!

Ingredients:

For toast:

1 tbsp Finca Duernas Picaul extra virgin olive oil
4 slices of bread
1 clove garlic, halved

Tomato mixture:

2 medium tomatoes, diced
1 Tbsp Finca Duernas Picaul extra virgin olive oil
1 Tbsp balsamic vinegar
2 Tbsp fresh basil leaves, chopped
Pinch of salt
Fresh ground pepper

Instructions: 

  • Brush slices of bread with Finca Duernas Picaul extra virgin olive oil and then toast in the oven for around 10 minutes at 400F (200C). Once bread is toasted, remove from the oven and rub each slice with the side of a clove of garlic.
  • Mix together the tomatoes, basil leaves, balsamic vinegar, Finca Duernas Picaul, salt and fresh ground pepper in a small bowl.
  • You can let the tomatoes marinade for 30 minutes for extra flavour, or serve immediately if you are hungry! Spoon the tomato and basil mixture onto the bread directly before serving.