I took inspiration for this tomato bruschetta from a couple of different recipes. Tomatoes and basil are such a perfect combination and make this delicious classic Italian starter fresh and full of flavour. It's great to enjoy in the summer time when entertaining family and friends.
The end result is delicious crusty bread topped with a beautiful tomato mixture...the balance of flavours is just perfect!
Tips
- If you prefer the tomato mixture at room temperature, remove from the fridge half an hour before serving.
- This tomato bruschetta recipe is easily adapted if you want to make less or more.
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How to make this Tomato Bruschetta
Ingredients
- 0.5 small red onion, finely chopped
- 8 medium ripe tomatoes (about 500g), deseeded and coarsely chopped
- 6 to 8 leaves of fresh basil, finely chopped
- 30ml balsamic vinegar
- 60 to 80ml extra virgin olive oil, plus extra to drizzle on the bread
- salt and freshly ground black pepper
- 1 loaf crusty bread – sourdough, baguette or ciabatta
- 1 clove garlic, cut in half
Instructions
- In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil, until you get your preferred consistency. Add salt and freshly ground black pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together (see Tips).
- Heat a griddle pan on a high heat. Slice the crusty bread diagonally into 12 thick slices (about 1cm each) and lightly toast on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Serve the tomato mixture on the warm slices of bread.
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Tomato Bruschetta
Equipment
Ingredients
- 0.5 small red onion finely chopped
- 8 medium ripe tomatoes about 500g, deseeded and coarsely chopped
- 6 to 8 leaves of fresh basil finely chopped
- 30 ml (2 tbsp) balsamic vinegar
- 60 to 80 ml (4 tbsp) extra virgin olive oil plus extra to drizzle on the bread
- salt and freshly ground black pepper
- 1 loaf crusty bread sourdough, baguette or ciabatta
- 1 clove garlic cut in half
Instructions
- In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil, until you get your preferred consistency. Add salt and freshly ground black pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together (see Tips).
- Heat a griddle pan on a high heat. Slice the crusty bread diagonally into 12 thick slices (about 1cm each) and lightly toast on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Serve the tomato mixture on the warm slices of bread.
Notes
- If you prefer the tomato mixture at room temperature, remove from the fridge half an hour before serving.
- This tomato bruschetta recipe is easily adapted if you want to make less or more.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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