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How to make Mixed tomato and bocconcini bruschetta

Yield = 10
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

4 ripe egg tomatoes, finely chopped
4 ripe yellow egg tomatoes, finely chopped
100g baby bocconcini, drained, coarsely torn
1/2 cup finely shredded fresh basil
2 garlic cloves, crushed
1 tablespoon balsamic vinegar
2 tablespoons olive oil
10 slices ciabatta

Method

Step 1 Combine the tomato, bocconcini, basil, garlic, vinegar and half the oil in a bowl. Season with salt and pepper.
Step 2 Preheat a barbecue or chargrill on high. Brush both sides of the ciabatta with the remaining oil. Cook on grill for 1-2 minutes each side or until toasted.
Step 3 Spoon tomato mixture among ciabatta and place on a serving platter to serve.