INGREDIENTS

• 1 loaf sourdough, sliced

• 3 tbsp extra virgin olive oil, extra for serving

• Salt and pepper

• 3 cloves garlic

• 1/2 red onion, finely sliced

• 1/2 cup red wine vinegar

• 1/4 cup water

• 2 tbsp rapadura sugar or preferred sugar

• 500g ripe heirloom tomatoes, room temperature

• Salt and pepper

• Bunch fresh basil to serve

METHOD

Preheat oven to 180*C. Place sliced baguette onto a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven to toast for 5-6 minutes or until lightly golden. Remove from oven. Rub bread slices with 1 garlic clove. Set aside.

Finely slice remaining garlic and transfer to a bowl with onion. Place vinegar, water and sugar into a small saucepan over high heat. Bring to a simmer. Season well with salt and pepper. Pour hot liquid over garlic and onion and set aside to cool.

Meanwhile, slice tomatoes and place in a bowl. Strain garlic and onion from pickling liquid. Add to tomatoes. Add 1-2 tbsp of pickling liquid and mix well. 

To construct bruschetta, spoon generous amounts of tomatoes over toasted bread. Garnish with basil and a drizzle of olive oil. Serve immediately.