Easy entertainers!

The perfect starter to serve – add some bruschetta to your next party

CAPRESE BRUSCHETTA

SERVES 4 PREP 5 MINS + MARINATING COOK 15 MINS

• 400g punnet medley tomatoes, halved

• ½ red onion, thinly sliced

• 2 tbsp olive oil

• 2 tbsp basil leaves, torn

• 1 tbsp baby capers, rinsed, drained

• 3 garlic cloves, crushed

• 2 tsp red-wine vinegar

• 1 tsp dried oregano

• 8 x 1.5cm-thick slices ciabatta bread

• 180g tub bocconcini, drained, torn

1 In a medium bowl, combine tomatoes, onion, olive oil, basil, capers, garlic, vinegar and oregano. Season generously. Set aside 10 mins for the flavours to develop.

2 Preheat an oven grill on high. Spray both sides of bread with olive oil. Toast 1-2 mins each side until golden.

3 Top toasted ciabatta with torn bocconcini and tomato salad. Serve straight away.