I have always loved bruschetta, especially for breakfast. However, it is one of those deceptively simple dishes that requires exactly the right mix of ingredients to really make it shine. The addition of dill to the recipe is what makes it so perfect. I hope you enjoy.
- 6 sprigs of dill + a bit more to sprinkle on top
- 1/4 of a small onion
- 2 tomatoes
- 4 kalamata olives(with pips)
- 3 tbs of balsamic vinegar
- salt and pepper to taste
- a drizzle of olive oil
- 4 slices of toast
- 1 clove of garlic
- Butter or margarine for your bread
- Place your toast in the toaster
- Dice the onion and tomatoes and place them in a small bowl.
- strip the sprigs of dill and add them to the tomato and onion mix.
- Remove the pip from the olives and dice the olives. Then add them to the rest of the mix
- Add the 3 tbs of Balsamic vinegar to the mix, along with a drizzle of olive oil and salt and pepper to taste. Mix thoroughly.
- Cut the top off the clove of garlic and spear the other end with a fork. Butter your bread and rub the garlic into the toast.
- Place the tomato bruschetta mix on the toast and sprinkle with some extra dill.
My Tomato Bruschetta is only for two as we often have this for brunch with poached eggs on top. But, you can always double the recipe if you need to make it for four. This is also great for bite size snacks or canapes served on mini toasts.
** It is important you dice the olives and onion finely to insure you get the correct balance of flavours with every mouthful. **
- 4 eggs
- White vinegar
- Bring a pot of water to a gentle simmer with a splash of white vinegar.
- Gently spin the water with a spoon and crack the egg into the water (this will keep the egg together).
- Cook for 5 minutes(soft-boiled).
- Scoop out with a slotted spoon and add to the top of your bruschetta.