Pesto Infused Tomato Bruschetta

1. Slice the bread diagonally into thin slices (or to desired size). Set aside for later.
2. Next prepare the tomatoes, place the tomatoes in a pot of boiling water for one minute, then remove then place in a bowl of iced water, allow to stand for 5-10 mins. At this stage the skin should be soft and easy to peel
3. Chop the tomatoes into small squares.
4. Tear the basil into a bowl and add the chopped tomatoes and add 2 tbsp of Sacla red pesto sauce. Taste and season with salt and pepper is necessary.
5. Taste and season with salt and pepper is necessary.
6. To prepare the bread, place under the grill for 3-4 minutes until crisp.
7. Peel the garlic and rub it on each side of the bread.
8. With a glazing brush, brush each side of the bruschetta with Rapeseed oil with Chilli. (approx 2 tbsp worth for both sides)
9. To assemble the bruschetta, place your oiled bread on a serving plate, line the bread with some fresh rocket and pile the tomato, basil and pesto mix on top.
10. Garnish with some chopped hazelnuts if desired.

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