Bruschetta al pomodoro

Method

Slice the bread diagonally into roughly 1cm thick pieces and toast under a hot grill or in a griddle pan until golden on both sides. Whilst the bread is toasting, roughly dice the tomatoes and place in a bowl, then finely chop the basil and crush the garlic cloves. Add the basil, garlic, olive oil, balsamic vinegar, salt and pepper to the tomatoes and mix gently, allowing the flavours to infuse for a few minutes. Rub the warm toasted bread lightly with a cut garlic clove for additional flavour if desired. Top each slice generously with the tomato mixture just before serving, allowing some of the juices to soak into the bread.