Tomato bruschetta

Tomato bruschetta

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About this recipe: This popular Italian starter is easy to make and along with vitamin C, the tomatoes offer a tremendous amount of lycopene, a cancer-fighting carotenoid.

Janet Mitchell

Serves: 4 

  • 1 large loaf crusty Italian bread like ciabatta (about 375 g), cut into 24 slices (1 cm thick)
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 750g tomatoes, coarsely chopped
  • 20 g chopped fresh basil
  • Salt
  • Freshly ground pepper

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat the oven to 200°C. Brush the bread slices with half the oil and bake for 10 minutes or until golden brown and crisp.
  2. Combine the garlic, tomatoes, basil, the remaining oil, and salt and pepper to taste, in a medium bowl. Put aside for 10 minutes to allow the flavours to develop. Spoon on top of the toasted bread just before serving.

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