Time: 10 minutes
10 cherry tomatoes
75g good quality mozzarella
Handful of fresh basil
Sea salt and black pepper
Good quality extra virgin olive oil
Splash of white wine vinegar
One clove of garlic chopped finely.
Chop the garlic finely and roast in a small pan with a few drops of olive oil until they brown. Quarter the tomatoes and put in a bowl with the roasted garlic. Tear the basil into this mix, pour in a descent glug of extra virgin olive oil, splash of white wine vinegar and a good pinch of seas salt and black pepper then give them a gentle mix and let all the flavours mingle.
Meanwhile toast your bruschetta bread in the grill or toaster and as soon as they are slightly toasted place on a nice plate or board and spoon your tomato mix on top and finally tear some small bits of mozzarella on top. Serve straight away.