Appetizers are great, its like a warm up before the actual meal. It gets your taste buds ready.
Most people are used to eating fattening and greasy appetizers, and there is nothing wrong with that. In this case, however, we are looking at a lite and refreshing appetizer. Zingy Tomato and Coriander Bruschetta is great to get you primed for the main course.
Zingy Tomato and Coriander BruschettaPrint This
220g of small tomatoes
Handful of coriander
1/2 a red onion
1/2 clove of garlic
6 small gerkins
1 tablespoon of balsamic vinegar
1 tablespoon of fresh lime juice
Salt and pepper
5-7 slices of sourdough or ciabatta bread cut to roughly 1cm thick
Chop tomatoes into rough quarters and half again (nothing too fancy) then finely chop fresh coriander, red onion, gerkins and throw in a bowl.
Splash over balsamic vinegar and squeeze in the fresh lime juice.
Season well and leave in the fridge for an hour or two (the longer the better if left overnight the flavors mingle).
Take the slices of bread and rub each piece with the cut garlic clove to give it flavor.
Heat two tablespoons of olive oil in a frying pan and toast bread until evenly brown on both sides.
Finally load the mixture on top of the toasted breads, drizzle with a little olive oil, then shovel into your mouth.