Bruschetta

Ingredients

• 4sourdough bread slices (or bread of choice)
• 2tomatoes
• ½ handfulfresh basil leaves
• 30 ml (2 tbsp)extra virgin olive oil
• 2garlic cloves
• to tastesalt and pepper
• to tasteextra basil leaves

Instructions

1. 1

   Dice the tomatoes

   Cut the tomatoes into small cubes and put them in a bowl, leaving behind any excess juice on the chopping board.

2. 2

   Add the basil

   Tear the basil leaves into small pieces and add them to the tomatoes.

3. 3

   Season and marinate

   Season with salt and pepper, drizzle over the olive oil and mix well. Leave the mixture to marinate for 10 minutes.

4. 4

   Toast the bread

   Toast the bread in a toaster, under the grill or in the oven until extra crunchy.

5. 5

   Rub with garlic

   Once the bread is toasted, cut the garlic cloves in half and rub the cut side over the slices.

6. 6

   Top and serve

   Spoon the tomato mixture onto each slice, garnish with extra basil leaves and serve straight away.

What is bruschetta?

Bruschetta is an Italian appetiser built around toasted bread, often rubbed with garlic and topped with fresh ingredients. The name is associated with the central Italian verb bruscare, meaning to roast or toast.

This version uses tomato, basil and olive oil for a simple, fresh topping. Crunchy bread provides a sturdy contrast to the juicy tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 4g protein, 17g carbs, 8g fat.

The bread supplies most of the carbohydrates, while the olive oil contributes most of the fat. Tomatoes and basil add flavour and freshness, with a little protein coming from the bread; serve with a salad or vegetable soup for a more rounded plate.

Choosing the ingredients

Tomatoes: Use ripe tomatoes with plenty of flavour, but leave excess juice on the chopping board so the topping is not too wet.

Bread: Sourdough gives the slices a tangy flavour and a firm texture, though another bread can be used. Choose slices that will hold the topping once toasted.

Basil and oil: Fresh basil brings an aromatic note, while extra virgin olive oil coats the tomato mixture and rounds out its flavour.

Getting the topping right

Small cubes: Cut the tomatoes into fairly small pieces so they sit neatly on the bread and are easy to eat.

Gentle mixing: Tear the basil rather than chopping it, then mix it with the tomatoes, seasoning and oil. The 10-minute rest gives the flavours a little time to mingle.

Toasting and garlic

Crunchy toast: Toast the bread until it is extra crunchy, as the topping adds moisture. A toaster, grill or oven can all do the job.

Cut side: Rub the cut face of a halved garlic clove over the toasted bread. This seasons the surface without adding chopped garlic to the topping.

Serving it fresh

Timing: Add the tomato mixture just before serving so the bread stays crisp. Finish with the extra basil leaves for a fresh garnish.

Pairings: Serve as an appetiser or snack, or alongside a salad, soup or other Italian-inspired dishes.

Keeping the texture

The contrast between crisp bread and juicy topping is central to this bruschetta. Keep the topping and toast separate until you are ready to eat, then assemble each slice.

Recipe notes & tips

• Drain or leave behind excess tomato juice to help keep the topping from making the bread soggy.
• Toast the bread until extra crunchy, rather than merely warmed through.
• Rub the garlic over the bread while it is still warm so it is easy to season evenly.
• Tear the basil leaves into small pieces for a relaxed, fresh-looking topping.
• Assemble the slices just before serving to preserve their crunch.

Variations

• Use another bread: Choose a sturdy loaf if sourdough is not available.
• Add black pepper: Grind it freshly over the tomato mixture for a sharper finish.
• Make it more garlicky: Rub the cut garlic over the toast more generously.
• Change the herbs: Replace some basil with another fresh herb to alter the aroma.
• Serve as bites: Cut the toasted bread into smaller pieces for an appetiser platter.

Common mistakes to avoid

• Leaving in excess juice: It can soften the toast; keep the liquid on the chopping board out of the bowl.
• Under-toasting the bread: Soft slices may turn soggy; toast until extra crunchy.
• Topping too early: The tomato mixture softens the bread over time; add it just before serving.
• Using large tomato pieces: They can slide off the toast; dice them into small cubes.
• Skipping the garlic rub: The toast misses a key savoury note; rub it with the cut side of a halved clove.

How to store

Keep leftover tomato mixture covered in the fridge and use within 1–2 days. Store toasted bread separately at room temperature and re-crisp it briefly before assembling; avoid storing topped slices, as they will soften.

Frequently asked questions