Double Tomato Bruschetta

A delicious and easy appetiser with a healthy twist!

Ingredients

6 Roma tomatoes
1 cup sun gold (yellow cherry) tomatoes
1/2 red capsicum
3 cloves garlic
10 fresh basil leaves
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
50g fresh mozzarella
Wholegrain artisan bread, cut into 1-1.5cm slices
1 tablespoon olive oil
1-2 drops Rosemary essential oil

Instructions

1. Wash the Roma and sun gold tomatoes, cut them in half, and remove the seeds. Dice them into small pieces and place them in a bowl. Dice the red capsicum and add that to the bowl as well.
2. Mince the three cloves of garlic. Add half to the bowl with the tomatoes and red capsicum and save the rest for the bread.
3. Sprinkle salt on top, mix it up, and move the bowl to the fridge for one hour. Preheat the oven to 180°.
4. Chop the basil and take the bowl out of the fridge. Stir in the basil, balsamic vinegar, olive oil and Rosemary essential oil. Mix it all up and add pepper and the diced mozzarella. Place the bowl back in the fridge.
5. Brush each piece of bread with olive oil and sprinkle with a little garlic. Place on a cookie sheet and bake until the tops are slightly brown.
6. Remove from the oven and place each piece of bread on a platter. Take the tomato and capsicum mixture out of the fridge, give it a good stir, and serve with the bread.