Bruschetta with St. Ninians Soft Cheese & Smoked Sea Salt
Gorgeously ripe tomatoes, red onion, garlic, basil and St. Ninian's soft cheese on sourdough toast, enhanced with the flavour of Maldon smoked sea salt.
Combine tomatoes, red onion, garlic, olive oil and torn basil leaves together in a small bowl. Season with smoked sea salt and freshly ground black pepper. Set aside.
Lightly toast the sourdough bread and lightly butter one side, or if you have a grill like the Tefal Optigrill, butter both sides of the bread and grill until toasted, about 4 minutes.
Top each slice of sourdough bread with 1/4 of the tomato mixture.
Arrange small slices of the St. Ninians soft cheese over the top of the tomato mixture and pop under a grill until it starts to melt.
Garnish with basil leaves and serve with a fresh babyleaf salad.
Notes
For a little extra kick for garlic lovers, you could always cut a garlic clove in half and rub the top of the toast with it before piling on the toppings.