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