tomato and basil bruschetta

Serves: 6-10 as an antipasto / Prep time: 15 min / Cook time: 10 min

Bruschetta is a delicious antipasto which is easy to make and perfect to eat with pre-dinner drinks. Bruschetta’s origins are thought to be medieval: the name comes from the Roman bruscare which means 'roasted over coals'. Tomato and basil are a classic bruschetta topping, but you could use anchovies, mozzarella, prosciutto ... any Italian inspired ingredients you have on hand with fresh herbs will be delicious.


  • A bunch of fresh basil
  • 3-4 cloves of garlic
  • 3-4 ripe tomatoes* ie Roma, beefsteak or a punnet of cherry tomatoes
  • Baguette (day old is fine)
  • Good quality, extra virgin olive oil
  • Balsamic glaze
  • Salt & pepper


1.      Slice or tear the basil.

2.      Chop the tomatoes into small pieces, then, in a bowl, combine with the basil, seasoning and add a good slug of olive oil. Toss gently and set aside. *You can remove skins first if preferred: blanching tomatoes in boiling water for about 1 minute makes the skins easy to remove.

3.      Slice the baguette into 1.5cm slices.

4.      Place the baguette slices on a hot griddle or the barbecue and heat the slices for a couple of minutes on each side until you can see light brown lines across the bread. Alternatively, lay the slices on an oven try and bake at 230°C for 5-6 minutes.

5.      Slice the garlic cloves in half,  rub onto each piece of warm bread, then drizzle each slice with olive oil.

6.      Put a spoonful of tomato and basil mixture on top of each baguette slice.

7.      Drizzle with Balsamic Glaze and serve immediately.