Bruschetta is easy and quick to make and offers endless variation. This bruschetta is prepared with balsamic vinegar, basil and Looye JOYN tomatoes.
I want to make
Cut the Looye JOYN tomatoes into segments and remove the seeds if desired. Cut the segments into ½ cm (¼ in.) cubes.
Peel 1 garlic clove and cut into 4 to 5 large pieces, tear the basil leaves and mix with the balsamic vinegar and the olive oil in a bowl. Add the tomato cubes to marinate.
Peel the other garlic clove and cut it in half.
Preheat the oven to 180°C.
Coat the bread slices with olive oil and roast them in the oven for 3 to 4 minutes. Remove the bread from the oven and rub thoroughly with the garlic halves.
Remove the garlic from the marinated Looye JOYN tomato cubes and divide the mixture over the bruschetta.
* With pancetta After toasting the bread, bake the pancetta slices in the oven for 5 to 6 minutes until crispy. Put a slice on each bruschetta.
* With Pecorino or Parmigiano Sprinkle the bruschetta with some crumbled Pecorino or Parmigiano cheese.
* With anchovies and capers As a final touch, top each bruschetta with an anchovy fillet and some capers.