Tomato boc bruschetta

Mixed Tomato & Bocconcini Bruschetta


4 ripe egg tomatoes, finely chopped
4 ripe yellow egg tomatoes, finely chopped
100g baby bocconcini, drained, coarsely torn
1/2 cup finely shredded fresh basil
2 garlic cloves, crushed
1tblspn balsamic vinegar
2 tblspns olive oil
10 slices ciabatta

Serves: 10
Preparation time: 20 minutes


Combine the tomato, bocconcini, basil, garlic, vinegar and half the oil in a bowl. Season with salt and pepper.

Preheat a barbeque or chargrill on high. Brush both sides of the ciabatta with the remaining oil. Cook on grill for 1-2 minutes each side or until toasted.

Spoon tomato mixture among ciabatta and place on a serving platter to serve.

Contributor: Cam