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Home » Recipes

Tomato Bruschetta

Published: Jul 18, 2022 · Modified: Jul 26, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Tomato Bruschetta, Tomato Bruschetta
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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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Tomato Bruschetta, 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

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Instructions

  1. 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).
  2. 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.
  3. Serve the tomato mixture on the warm slices of bread.
Tomato Bruschetta, Tomato Bruschetta

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Tomato Bruschetta, Tomato Bruschetta

Tomato Bruschetta

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Chilling time: 1 hr
Course Snack, Starter
Cuisine Italian
Servings 6 people as a starter

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.

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.

 

You might also like to try:
  • garlic mushroom bruschetta
  • lemony prawn bruschetta
  • starters
  • snacks
  • Italian
  • vegan and vegetarian
Keyword baguette, ciabatta, crusty bread, sourdough, summer food, vegan, vegetarian
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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