Rate this recipe!
| Servings |
1-2 Bruschetta
|
Ingredients
- 2-3 slices of ciabatta, french baguette or sourdough bread
- extra virgin olive oil
- 1 x 180g Ballymaloe Italian Tomato Pasta Sauce
- 25g (1oz) parmesan or cheddar, grated
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to 230°C, 450°F, Gas Mark 6. Cut the bread into slices half an inch thick and brush one side with olive oil, put this side facing down on a baking tray and out into the oven for 5-6 minutes until lightly brown at the edges. Meanwhile heat the Ballymaloe Italian Tomato Pasta sauce in a saucepan, stirring until bubbling.
- Top the toasted bread with Ballymaloe Italian Tomato Pasta Sauce and finish with freshly grated parmesan or cheddar cheese. This bruschetta is delicious with a peppery rocket salad and black olives.
