Tomato Bruschetta

Method:
Slice ciabatta into half inch thick slices, then toast either in a pan or on a skillet on both sides. Once toasted, place a light smear of harissa on each piece. Finely dice the tomatoes (remove the pulp) and red onion. Place in a bowl. Crumble the goats feta and torn leaves of basil into the mixture. Gently mix together. Place on toasted ciabatta and drizzle with olive oil and reduced balsamic vinegar.

To Serve:
Serve on a platter or individual plates. Great as a starter or as part of an antipasto platter.
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