Balsamic Tomato Bruschetta with Microgreens Salsa Verde
How to Make
8 slices sourdough bread
Extra virgin olive oil (for brushing)
500g ripe cherry tomatoes
4 cloves garlic, roughly chopped
1 drizzle olive oil
2 Tbsp balsamic vinegar
Salt & pepper
Microgreens Salsa Verde
Microgreens (green basil and/or sorrel)
(Serves 4 - 6)
Preheat the oven to 180°C.
Roughly chop garlic. In a bowl toss together tomatoes, garlic, olive oil and balsamic vinegar. Spread out in a baking dish and season with salt and pepper. Roast for 20-25 minutes, until tomatoes are tender and start to break down.
Meanwhile, preheat a grill pan to high heat. Lightly brush each side of bread slices with olive oil and cook for 1 minute each side or until charred.
To serve, top each bruschetta slice with roasted tomatoes and garlic. Dollop over salsa verde and finish with microgreens.
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