365.305 - Monday Munchies
We had friends over dinner on Sunday night and I made bruschetta and mini-toasts. I ended up with leftover bruschetta topping so I decided to use it for my lunch.
Basically it's a piece of wholegrain toast, a slice of cheddar and bruschetta topping with some cracked pepper and sea salt.
1 punnet cherry truss tomatoes
1/2 red onion
garlic (to taste)
basil leaves (to taste)
3 tablespoons olive oil
1 & 1/2 tablespoons balsamic vinegar
Chop, chop, chop...
Chop everything finely. Mix in a bowl with oil & vinegar. Most recipes recommend that you serve immediately, I left this in the fridge overnight to let the flavours intensify.