Sauerkraut Bruschetta

(Serves 4-6)

1/2 Small Red Onion, diced

500g Tomatoes, chopped and drained

2-3 Garlic Cloves, crushed

6-8 Fresh Basil Leaves, finely chopped

30ml Balsamic Vinegar

60ml Extra Virgin Olive Oil

50g RIFCo Classic Sauerkraut, finely chopped

Method:

1.      In a large bowl, mix the onion, tomato, garlic, basil and Sauerkraut.

2.      Add the balsamic vinegar and olive oil, and mix again. Cover the bowl and refrigerate for at least an hour so the flavours can soak in and blend together.

3.      Toast a slice or two of crusty bread and serve the mixture on top.

You can watch a video of this recipe on our Instagram here