Ingredients

• 1 punnet cherry tomatoes (diced)
• 3 tbsp Mayver’s Pepita Spread (discontinued: use Mayver’s Unhulled Tahini)
• Fresh basil leaves
• ½ a red onion (diced)
• 2 garlic cloves (crushed)
• Sea salt
• 1 gluten-free soughdough loaf
• 6 tbsp extra virgin olive oil

Method

1. Combine tomatoes, basil, onion and garlic. Sprinkle liberally with salt. The salt will help draw out the tomato juice and make your bruschetta more flavoursome. Set aside in the fridge.
2. Slice soughdouh  diagonally into 1-1 ½cm thick slices. Grill or toast the slices until they’re golden on both sides.
3. Just before serving, add the olive oil to the tomato mix and stir through, allowing to stand for another 5 minutes before serving.
4. Arrange bread on a platter, spread a thin layer of Mayvers Pepita Spread across each slice and spoon on the tomato mix and serve immediately.

1. ** Try using Mayver’s Sunflower spread as a tasty alternative!