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

(39 votes)

Classic tomato bruschetta

  • 15 Mins

  • Serves: 4

Nutritional Info
Each 223g serving contains

  • Energy

    1248KJ

    298KCAL

    15%

  • Fat

    11.3g

    med

    16%

  • Saturates

    1.7g

    low

    9%

  • Sugars

    7.3g

    low

    8%

  • Salt

    1g

    med

    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.