Bocconcini Bruschetta

ingredients

• Two Pieces Of Dark Or Light Rye Bread
• 3 Small Ripe Tomatoes – Chopped Into Small Pieces
• 2 Small Garlic Cloves – Crushed
• 1/2 small brown onion, diced
• 6 Basil Leaves – Chopped Into Small Slices
• Salt & Pepper
• 6 Small bocconcini balls – Halved
• 1 tablespoon of Olive Oil

method

1. Preheat the grill to high.
2. Place bread onto a lined baking tray and toast only one side of the bread until lightly toasted.
3. Place 3⁄4 of the crushed garlic and oil into a small bowl and mix. Using a pastry brush, brush over the untoasted side of the bread.
4. Place under the grill again and toast until lightly brown.
5. Place tomatoes, onion, 1⁄4 of crushed garlic, chopped basil and salt and pepper into a small bowl.
6. Once the bread is lightly toasted on both sides, using a large spoon, evenly place the tomato mixture on top of the bread and place back under the grill to warm. Continue to check on it every couple of minutes, as it can easily burn.
7. Place the bocconcini balls on top of the tomato mixture at the last minute and leave under the grill for 1 minute.
8. Take out and serve hot!