Tomato and Chilli Bruschetta with Yoghurt

Sautéed onions, garlic, and tomatoes served on oil-drizzled toasted French bread, topped with fresh basil and Greek-style yoghurt.

Cook Time

12 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

30
ml

Greek-Style Yoghurt

GrainsCereals

2
slice

French Bread

NutsSeeds

1
clove

Garlic

finely chopped

1
clove

Garlic

whole

1
handful

Basil

fresh leaves, torn

OilsFats

30
ml

Olive Oil

divided into two portions

Vegetables

0.25
piece

Onion

chopped

1
piece

Red Chilli

de-seeded and finely chopped

200
g

Canned Tomatoes

drained

Steps

Fry the onion and chopped garlic in 30ml of oil for 4 minutes until soft.
Add chilli and 200g of tomatoes, cooking for 5 minutes before stirring in basil.
Drizzle bread with remaining oil and toast in a hot chargrill pan until golden.
Rub the warm toasted bread with the whole garlic clove.
Spoon the tomato mixture onto the bread and top with a dollop of yoghurt.