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Serves 1

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2 slices of regular bread, cut into diamonds

4-5 cherry tomatoes (or 1 big tomato),

2 cloves of garlic, finely chopped

1 onion, chopped (optional)

A handful of basil, finely chopped

1 sprig of parsley

3 tbsp extra virgin olive oil

Salt to taste

Pepper to taste

1 tbsp Provolone cheese, grated, for garnish


Heat a non-stick pan on a low fire and toast the bread slices. Cut the tomato into small cubes and put in a mixing bowl. Add chopped garlic, and onion, if you choose to use it. Mix in basil and a little parsley. Season with salt and pepper and add a generous dash of olive oil. Mix well and leave for a few minutes to let the tomatoes marinate.

Spoon the mix on to the bread. Serve on a plate and sprinkle the cheese on top. Drizzle the rest of the oil over the bruschetta.

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