Bruschetta with Tomato Topping

Ingredients

• 1 loaf crusty French bread, sliced into 1cm slices
• 2 Tbsp olive oil
• 1 x 50g sachet Gregg's Tomato Paste
• 6 roma tomatoes, chopped
• 1 tsp Gregg's Crushed Garlic
• 1 Tbsp balsamic vinegar
• juice of 1/2 a lemon
• Gregg's Natural Sea Salt, freshly ground, to taste
• Gregg's Whole Black Peppercorns, freshly ground, to taste
• 2 Tbsp chopped, fresh mint
• 2 Tbsp chopped, fresh basil

Method

Preheat the oven to 180°C.

Drizzle the bread slices with 1 tablespoon of the olive oil and spread a little of the Gregg's Tomato Paste onto each slice. Place on a baking tray and bake for 15 minutes or until they are light golden brown.

Place the tomatoes, Gregg's Crushed Garlic, remaining oil, balsamic vinegar, lemon juice, freshly ground Gregg's Natural Sea Salt and Black Peppercorns, mint and basil in a bowl. Mix gently to combine. Leave to sit for 20 minutes.

Spoon the mixture onto the toasted bread and serve immediately.