Tomato and chilli bruschetta with yoghurt

Prep time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Heat two tablespoons of the oil in a pan over a low heat and gently fry the onion and chopped garlic for 3-4 minutes, or until softened. Add the chilli and tomatoes and cook for a further 4-5 minutes, then stir in the basil.
Heat a chargrill pan, drizzle the bread with the remaining oil and toast the bread for 2-3 minutes on each side, or until golden-brown and crisp all over. Rub the toasted bread with the whole garlic clove.
To serve, arrange the toasted bread on a plate and spoon over the tomato mixture. Top each bruschetta with a dollop of yoghurt and serve immediately.

handful fresh basil leaves, torn

1 red chilli, de-seeded and finely chopped

2 garlic cloves, one whole, one finely chopped

Â¼ onion, chopped

4 tbsp olive oil

2 tbsp Greek-style yoghurt

200g/7oz canned tomatoes, drained

2 slices French bread

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