Name: Bruschetta with tomato and basil
Prep time: 5
Cook time: 5
Total time: 5
Yield: 4
Ingredients: 250 g JOYN tomaten; 2 slices Farmhouse bread; 2 tbsp Balsamic vinegar; 2 cloves Garlic; 4 leaves Fresh basil; 1 tbsp Olive oil

PREPARATION
1. Cut the Looye JOYN tomatoes into segments and remove the seeds if desired. Cut the segments into ½ cm (¼ in.) cubes.
2. Peel 1 garlic clove and cut into 4 to 5 large pieces, tear the basil leaves and mix with the balsamic vinegar and the olive oil in a bowl. Add the tomato cubes to marinate.
3. Peel the other garlic clove and cut it in half.
4. Preheat the oven to 180°C.
METHOD
1. Coat the bread slices with olive oil and roast them in the oven for 3 to 4 minutes. Remove the bread from the oven and rub thoroughly with the garlic halves.
2. Remove the garlic from the marinated Looye JOYN tomato cubes and divide the mixture over the bruschetta.
VARIATIONS
1. * With pancetta After toasting the bread, bake the pancetta slices in the oven for 5 to 6 minutes until crispy. Put a slice on each bruschetta.
2. * With Pecorino or Parmigiano Sprinkle the bruschetta with some crumbled Pecorino or Parmigiano cheese.
3. * With anchovies and capers As a final touch, top each bruschetta with an anchovy fillet and some capers.

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PREPARATION

METHOD

VARIATIONS