- 2 slices bread
- 2 clove garlic
- 4 tbsp olive oil
- 1/2 tsp sea salt flakes
- 130 g cherry tomatoes
- 1 handful fresh basil
- 1/4 x red onion
- 1/4 x lemon
- If you have baked the olive bread in this weekly menu, use it to make bruschetta. It tastes absolutely amazing! If you have not made it, I recommend a good country bread.
- Heat a frying pan with olive oil and add the sliced garlic. Let it simmer a bit before you bake the bread in the pan. Bake on medium heat until the bread is crispy on both sides. Sprinkle with flaxseed salt and place the bread on a platter.
- Make topping. Mince tomato, basil and red onion and add to a bowl. Top with lemon juice and season with salt and pepper.
- Top the tomato mixture over the bread and serve immediately.