200 g punnet grape tomatoes
250 g punnet cherry tomatoes
180 g tub baby bocconcini drained
½ cup (½ bunch) fresh basil leaves roughly torn
½ small red onion finely chopped
2 tblsps extra virgin olive oil
1 tblsp white balsamic vinegar
¼ bunch fresh basil leaves to garnish
grilled garlic toast
1 loaf sourdough bread (600 g)
½ cup extra virgin olive oil (125 mls)
2 garlic cloves peeled
- Cut tomatoes into wedges and thick slices. Tear bocconcini in half. Place in a bowl with basil, onion, oil and vinegar. Season with salt and pepper.
- To make grilled garlic toast, cut bread into 2cm-thick slices. Brush both sides with oil.
- Cook, in three batches, on a heated grill plate for about 3 minutes on each side, or until browned. Rub garlic cloves over toast.
- To serve, top toast with tomato mixture. Garnish with fresh basil.