Mixed tomato & bocconcini bruschetta

This classic bruschetta is sure to be a winner at your next dinner party.

• 4 ripe egg tomatoes, finely chopped
• 4 ripe yellow egg tomatoes, finely chopped
• 100g baby bocconcini, drained, coarsely torn
• 1/2 cup finely shredded fresh basil
• 2 garlic cloves, crushed
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 10 slices ciabatta

Energy 620kJ	Fat saturated 2.00g
Fat Total 7.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 15.00g	Dietary Fibre g
Protein 6.00g	Cholesterol mg
Sodium 180.00mg

All nutrition values are per serve.

1. Step 1

   Combine the tomato, bocconcini, basil, garlic, vinegar and half the oil in a bowl. Season with salt and pepper.

2. Step 2

   Preheat a barbecue or chargrill on high. Brush both sides of the ciabatta with the remaining oil. Cook on grill for 1-2 minutes each side or until toasted.

3. Step 3

   Spoon tomato mixture among ciabatta and place on a serving platter to serve.

Note: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2 just before serving. Ciabatta is a crusty Italian bread.