
Tomato bruschetta
- Member recipe by Chiwong
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Makes 12
Easy
Prep: 15 mins
Cook: 5 mins
plus chilling
A star rating of 4.8 out of 5.135 ratingsRate
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Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
½ small red onion
finely chopped
-
8 medium tomatoes
(about 500g), coarsely chopped and drained
-
2-3 garlic cloves
crushed
-
6-8 leaves of fresh basil
finely chopped
-
30ml balsamic vinegar
-
60-80ml extra virgin olive oil
-
1 loaf crusty bread
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Nutrition: per serving
-
kcal202
-
fat7g
-
saturates1g
-
carbs28g
-
sugars3g
low
-
fibre2g
-
protein5g
-
salt0.51g
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Method
-
step 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. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
-
step 2
Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
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A star rating of 4.8 out of 5.135 ratings
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