1 EASY BRUSCHETTA
Preheat the oven to 230°C (450°F). Cut 1 baguette into ½ inch slices on an angle. Place the baguette pieces on a baking tray and drizzle generously with olive oil. Bake until golden brown. Chop 8 plump tomatoes and add to a bowl with 80g red onion, 3 cloves finely chopped garlic, 1 bunch of fresh basil, 1 tablespoon balsamic vinegar, and ½ teaspoon sea salt and mix thoroughly. Scoop the tomato mixture onto the baguette slices and garnish with basil and balsamic glaze. Serve immediately.