Bonsan Tomato & Lupin Pate
2 handfuls mixed coloured tomatoes
1 small bunch fresh basil , leaves picked
Salt & pepper
2-3 tbsp Extra Virgin Olive Oil
A garlic clove, crushed
1 tbsp apple cider vinegar
Brown ciabatta, thickly sliced
Toast the ciabatta, then spread generously with the Bonsan Tomato and Lupin pate.
Give the tomatoes a wash, and place in a bowl with the basil leaves, crushed garlic and salt and pepper.
Toss with a good glug of olive oil and a little vinegar to balance the flavours.
Load up the bruschetta and enjoy!