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Member recipe

Tomato Bruschetta

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(5 ratings)

Member recipe by


Serves 6

A classic simple Italian tomato bruschetta recipe.

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  • 1 loaf crusty baguette
  • 8 medium tomatoes, coarsely chopped and drained
  • Half a small red onion, finely chopped
  • 2 to 3 cloves of crushed garlic
  • 6 to 8 leaves of fresh basil, finely chopped or chiffonade
  • 30ml balsamic vinegar
  • 60ml to 80ml extra virgin olive oil
  • Salt and pepper to taste


    1. In a large bowl, mix the onions, tomatoes, garlic and basil using a large metal spoon, taking care not to mash or break up the tomatoes too much.
    2. Add the balsamic vinegar and extra virgin olive oil.
    3. Add salt and pepper to taste. Mix the contents again.
    4. Cover and refrigerate for at least an hour. This will allow the flavours to soak and blend together.
    5. Slice the baguette loaf diagonally, into thick slices and lightly toast the slices until they are light brown on both sides.
    6. 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.

Comments, questions and tips

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22nd Jun, 2017
I just love this! So rustic and tasty!
6th Jul, 2016
I'd like to prepare this the night before and fridge it over night, has anyone got any advice for this or tried it? Ta
9th Dec, 2015
I used Sourdough bread and rubbed it with garlic when toasted. lovely
14th Feb, 2015
I used smoked garlic and chilli olive oil to give this recipe more depth - it was beautiful.
9th Feb, 2013
Just made this and was beautiful !! Used warm French baguette from Booth drizzled with olive oil then toasted in a non stick frying pan!!!! Many thanks Chi
4th Feb, 2012
I made this as a starter and it was great. Very easy to prepare and delicious to eat. Thanks for sharing Chi.
4th Feb, 2012
I made this as a starter and it was great. Very easy to prepare and delicious to eat. Thanks for sharing Chi.
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