Bruschetta

• 4 thick slices of crusty bread (sourdough preferably)
• 1 clove fresh garlic (or use garlic infused extra virgin olive oil in place of standard extra virgin olive oil)
• 2 large ripe tomatoes, diced
• 8 large basil leaves, roughly torn into pieces
• Extra virgin olive oil

1. Toast the slices of bread in toaster, pan or under a grill until golden brown.
2. Cut garlic clove in half and rub cut surface generously over one side of the bread. Then brush generously with extra virgin olive oil.
3. In a small bowl, combine tomatoes, basil leaves and a couple of tablespoons extra virgin olive oil.
4. Spoon the tomato mixture onto the slices of bread and serve immediately.

Variation: Tuna and tomato bruschetta

Add 1 tablespoon capers or 4 large olives, chopped finely, and 250g canned tuna which has been flaked and drained to the tomato mixture. Use fresh dill instead of basil.