Lemon & Dill Tomato Bruschetta

Tomato Bruschetta with lemon and dill. Includes measured ingredients and a step-by-step method.

Ingredients

• 8 slices baguette or ciabatta
• 400 g ripe tomatoes, diced
• 1½ tbsp olive oil, divided
• 1 tsp red wine vinegar
• ¼ tsp salt
• 1 tsp finely grated lemon zest
• 1 tbsp chopped dill

Method

1. Heat the oven to 400°F (200°C). Brush bread with half the oil and place on a baking sheet.
2. Toast for 6–8 minutes, turning once, until crisp and lightly golden.
3. Mix tomatoes with remaining oil, vinegar, salt and the lemon and dill ingredients. Leave for 5 minutes, then spoon off excess juice.
4. Spoon the tomato mixture onto the toast just before serving.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.