Basil and Tomato Bruschetta

by Edward Daniel
Caption of Basil and Tomato Bruschetta. Image by Edward Daniel (c).

Basil and Tomato Bruschetta is a perfect starter and Italian antipasto on a cool summer’s day and perfect if you have guests that drop by – unannounced, as it is easy to rustle up.

Caption of Basil and Tomato Bruschetta. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g rustic Italian bread or baguette
  • extra virgin olive oil for frying
  • 8 ripe plum tomatoes (about 400g)
  • 4 cloves, garlic
  • 1tbs extra virgin olive oil
  • 1tbs balsamic vinegar
  • basil to decorate


  1. Slice the bread and gently drizzle a little oil on either size.

Top tip – make sure that you do not add to much oil, otherwise the bread will be too moist for later.

  1. Place the bread on a griddle and cook for about a minute until the bread start to go brown. Remove the bruschetta from the heat.
  2. Crush two cloves of garlic and gently rub over the bruschetta.

Top tip - I prefer to rub the crushed garlic after the bread is toasted so that the garlic does not burn when frying.

  1. Add a tablespoon of olive oil with balsamic vinegar. Combine to nice paste. Don’t worry about the oil separating from the vinegar.
  2. Boil some water. Place the tomatoes into the warm water until the skin loosens. Remove and discard the skin of the tomatoes. De-seed the tomatoes.
  3. On top of the bruschetta, gently place the tomatoes. Add the oil and vinegar mixture.
  4. Roughly chop the basil and remaining garlic. Decorate on top of the bruschetta.



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