Classic tomato bruschetta

Classic tomato bruschetta

Using a mix of tomatoes gives a good range of flavours – we used cherry for sweetness and vine-ripened for a stronger taste. Slices of ciabatta toast well and keep crisp under the topping.

By , 21 September 2015
Classic tomato bruschetta
  • Ready in: 15 mins
  • Serves: 4
  • Price: 62p per serving
Nutritional Info
Each 223g serving contains
  • Energy 1248KJ 298KCAL
    15%
  • Fat med
    11.3g
    16%
  • Saturates low
    1.7g
    9%
  • Sugars low
    7.3g
    8%
  • Salt med
    1g
    17%
of your reference intake.
Typical energy values per 100g: 560kJ/134kcal.
Ingredients
  • 1 ciabatta loaf
  • 2 tbsp virgin olive oil, plus extra for drizzling
  • 1 garlic clove, cut in half
  • 500g mixed tomatoes, roughly chopped
  • 1 red onion, finely chopped
  • Basil leaves, torn
  • Balsamic vinegar, to serve
Method
  • Cut 8 x 2cm diagonal slices of bread and brush lightly with olive oil on both sides. Heat a griddle pan and cook the bread on both sides until charred (or toast under the grill).

  • Rub one side of each slice of bread with the cut side of the garlic clove.

  • Top with the tomatoes, red onion and basil. Drizzle with a little more olive oil and some balsamic vinegar.