Tomato Bruschetta

Nothing tastes more like summer than the sweet taste of tomatoes on bruschetta and it's an ideal way to use up bread that's going stale.

Preparation Time:
Cooking Time:
Yield: 6 servings

There's no point trying to make this recipe out of season, the tomatoes just aren't sweet or tasty enough. The quality of the tomatoes make or breaks bruschetta.


  • 600g cherry tomatoes
  • 1 clove garlic (~6g)
  • 35mL olive oil (~32g)
  • 1g salt
  • 1 pinch ground black pepper (~0.25g)
  • 1tsp white wine vinegar (~5g)
  • 8g fresh basil
  • 2 ciabatta (~540g)


  1. Chop the tomatoes into quarters
  2. Place the tomatoes (including any juice spilt during chopping) into a bowl
  3. Mince the garlic and place into the bowl
  4. Add the olive oil, salt, pepper, vinegar and basil to the bowl and stir well
  5. Place the topping mixture in the fridge
  6. Slice the bread and toast on a low heat until crunchy and slightly browned
  7. Ideally allow the topping mix to sit in the fridge for a couple of hours, but you don't have to let it sit at all
  8. Spoon the mixture on top of the toasted bread.

It's not strictly necessary to use cherry tomatoes, I use whatever I can get - usually whatever surplus my parents' greenhouse has yielded. It's nice to use a mix of red and yellow tomatoes.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (198g)
Energy 681kJ 1353kJ
Energy 162kcal 323kcal
Fat 5.7g 11.4g
  of which saturates 0.86g 1.7g
Carbohydrates 22.4g 44.5g
  of which sugars 2.7g 5.4g
Fibre 2g 3.9g
Protein 4.5g 9g
Sodium 166mg 330mg
  as salt 0.42g 0.84g
Fruit/veg portions 0.64 1.3

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.