Tomato Bruschetta with Feta and Balsamic

Ingredients

1 Punnet of Roma tomatoes

Bunch of fresh basil leaves

Dash of olive oil

Balsamic glaze

100gm feta cheese

Sourdough loaf

 

1. Cut tomatoes into quarters. Mix in a bowl with diced basil leaves. Add olive oil and balsamic glaze, mix gently until all ingredients are covered.
2. Slice and toast sourdough loaf.
3. Mix feta cheese into bruschetta mix.
4. Place tomato mix onto toasted bread and garnish with oil, basil leaves and a small amount of glaze

Optional: Serve with poached eggs and hollandaise sauce.

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