Bruschetta with Roast Beef

Ingredients

2 red vine tomatoes
2 plum tomatoes
1.5 tsp crushed garlic
0.5 white onion (small)
0.5 tsp pesto
dried basil
salt
fresh ground pepper
ciabatta bread
sliced lean roast beef
aged white cheddar
margarine


Take the ciabatta bread, slice baguette diagonally to create angled round slices, place on stove top grill to toast. Set the stove at a low heat and flip the bread as necessary to allow bread to become brown and crunchy.

Wilde Oscar says: Even better if the bread is a bit stale- you can toast it to a more satisfying crunch this way. But remember: stale, not moldy.

Meanwhile, chop the tomatoes into small cubic pieces, finely dice the onion, and mix in a bowl. Add the pesto, garlic, and salt and pepper to taste. Add plenty of dried basil and mix liberally. Add a squirt of fresh lemon if desired.

Wilde Oscar says: The key to making a good tomato mix is using different types of tomatoes: the different varieties brings out more flavour and gives it a good kick. It also works best if you let the mix sit in the fridge for a few hours to infuse, then bring back to just below room temp.

Once browned, remove the bread and spread thin layer of margarine and slice of roast beef. Add the tomato mix. Top with aged white cheddar and freshly ground pepper.