Merinda Tomato Bruschetta with Micro Basil
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Feeds 4 - 6 people 
Prep time 5m
Cook time 5m
Description
Have you tried merinda tomatoes before? These Sicilian tomatoes have a delicious saline-quality and a crisp texture that is incomparable to other varieties. We love using them for bruschetta! Garnish with micro basil for an elegant starter or snack.
- 2-3 Merinda tomatoes
- Baguette or loaf of bread
- Micro Basil
- Parmesan
- 1 clove wet garlic, minced
- Olive oil
- Maldon salt
- Preheat the oven or grill.
- Finely dice the tomatoes and place in a large bowl with minced garlic and a glug of olive oil. Salt to taste and set aside.
- Slice up the baguette into bite size rounds and place on a tray. Brush with olive oil on both sides and place in the oven to bake until golden, flipping halfway to ensure the bread is crisp on both sides.
- Remove from oven and arrange bread on a serving platter. Spoon the tomato mix onto each slice of bread. Finish with freshly grated parmesan and micro basil.
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