Heirloom Tomato Bruschetta, Binnorie Fetta and Basil

Inspiration:
My favourite summer ingredients are tomatoes and basil.
We gown our own heirloom tomatoes and source some from local grower Newcastle Greens, the taste texture and flavor are worlds apart from the supermarket equivalents. After you have great heirloom tomatoes you will never want to go back.

Serves 4

Chefs Tips:    
Make sure all the ingredients are top quality, because in this recipe there is no where to hide, its all about the produce
This is great as a salad. Serve without the sourdough, toss with extra leaves and I like to use home made haloumi instead of feta.

Ingredients:
1 x         loaf sourdough (Baked Uprising)
400g         Heirloom tomatoes
100g        Binnorie marinated feta
1 bunch     Sweet basil
1/2  x         Spanish onion
2 cloves    Garlic
1 x        Lemon zest and juice
To taste    Sea salt
To taste     Pepper
100ml        Olive oil (Olio Mio Estate) extra to finish

Method:
1. Heat chargrill to medium heat.
2. Slice sourdough into 1.5 cm slices.
3. Finely chop garlic and mix with olive oil.
4. Brush each side of the sliced sourdough with the garlic oil.
5. Finely dice Spanish onion.
6. Pick and wash basil leaves.
7. Wash then cut tomatoes into 1-2cm pieces. (Cut each tomato slightly different to give organic finish)
8. Place sourdough on chargrill and toast on both sides
9.Tear basil leaves and toss with tomato, onion, lemon, salt, pepper and olive oil.
10. Top sourdough with tomato mix, crumble feta over to finish.