Tomato and Basil Bruschetta
Preparation time: 5 minutes
- 300g mixed tomatoes
- 2 tbsp Filippo Berio Classico Olive Oil
- 1 tbsp Filippo Berio Red Wine Vinegar
- Small bunch basil, whole leaves picked
Chop up the tomatoes and mix with Filippo Berio Classico Olive Oil, season and add the red wine vinegar.
Stir through the basil and pile the topping on the base.
Before serving Bruschetta, always finish with a good drizzle of Filippo Berio Extra Virgin Olive Oil.