Tomato Bruschetta recipe

Preparation Time: 20 minutes | Cooking Time: 5 minutes

Tomato bruschetta is supposed to be about clean, simple, Italian flavours - fresh tomatoes and basil are piled on top of garlic-rubbed ciabatta slices.


  • 1 x ciabatta loaf of bread
  • 400g cherry tomatoes (use the best you can afford - opt for vine-ripened or sun-ripened and keep them on your windowsill in a paper bag, not in your fridge!)
  • 12 basil leaves
  • 2 garlic cloves
  • Salt and pepper
  • Extra-virgin olive oil


  1. Slice the tomatoes into quarters and place into a bowl. Thinly slice the basil and add to the tomatoes. Add a little glug of olive oil and season to taste. Leave to sit for ten minutes or so.

  2. Slice the ciabatta. Slice the garlic cloves in half. Heat a griddle pan. Toast the ciabatta on either side for 10-20 seconds until griddle marks appear. Rub the warm slices of ciabatta with the cut garlic clove.

  3. To serve, drizzle the ciabatta slices with a little olive oil and pile with the cherry tomato mixture.

If you prefer stronger flavours, you could add a little red onion, white onion, spring onion or even a hint of red chilli to the tomato mixture. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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