Brilliant bruschetta

I've been meaning to share this recipe for a while now but I've been a little under the weather, crazy busy with work and just generally behind with lots of essential things and fun things I want to do too so I'm playing catch up in quite a few areas of my life!

I made this bruschetta recipe as a starter for hubby's birthday meal and really, it was something I made up as I went along. I based it on key flavours and added a few twists. 

It's a really easy starter or even meal in it's own right to whip up and it really went down a treat with my guests - so I guess clear plates all round is the best review I could ask for!

Brilliant Bruschetta

You will need:

- Cherry tomatoes - I used a mixed of red, yellow and dark cherry/plum tomatoes and allowed half a punnet per person

- Red onion - 1/4 per person

- Chopped garlic - 1 clove per person

- Glug of balsamic vinegar, according to taste

- Smaller glug of olive oil (I used chilli infused oil)

- Sprinkle of salt and pepper

- Fresh basil

Optional extras:

- Diced chorizo

- Mozzarella 

- Feta cubes

Method:

Dice your tomatoes - if you have a mini chopper, then use it as this part can be quite time consuming. Add to a bowl or an airtight glass container, like I used.

Finely chop your onion, crush your garlic and add to your tomatoes. 

Add the balsamic vinegar and olive oil and have a taste to see if you've got the balance right. Add a twist of salt, to counteract some of the sweetness of the tomatoes, and some pepper before mixing in some shredded basil leaves.

If you're adding one of the optional extras, do so now, before giving everything a good stir. Seal and leave in the fridge for at least an hour so all the flavours can develop.

Just before you serve, slice some fresh bread or a baguette at an angle and gently toast. I picked a chilli bread loaf and this gave a kick to the whole dish.

Assemble your tomato mix on top, Add a basil leaf for decoration and serve with a smile.