Wholegrain bruschettina with tomato and oregano

Ingredients

For 1 serving

• Whole wheat bread35 g
• Tomatoes0.5
• Extra virgin olive oil4 g
• Dried oreganoto taste
• Garlicto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Wash the tomato, scoop out the seeds and juice with a teaspoon and cut the flesh into cubes of about 1 cm.
2. Put it in a small bowl with the extra virgin olive oil, a pinch of salt and a pinch of oregano, stir and leave it to take on flavour.
3. Meanwhile toast the wholemeal bread in the toaster or in a dry frying pan over medium heat for 2–3 minutes per side, until golden and crisp.
4. Peel the garlic clove and rub it lightly over the still-hot bread: the rough surface grates it.
5. Spoon the tomato and its dressing onto the bread and serve at once, before it softens.