Tomato bruschetta

Ingredients

• 1baguette
• 2tomatoes, chopped
• 125 gmozzarella, chopped
• 2artichoke hearts
• 10basil leaves, finely chopped
• 1 clovegarlic
• 15 mlolive oil
• 7.5 mlred wine vinegar
• 7.5 mlbalsamic vinegar
• 30 mllemon juice
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Mix the topping

   Combine the chopped tomatoes and mozzarella with the artichoke hearts and chopped basil.

2. 2

   Make the dressing

   Stir together the oil, red wine vinegar, balsamic vinegar and lemon juice. Season with salt and pepper, then mix the dressing into the tomato mixture.

3. 3

   Toast the bread

   Cut the baguette into 12 slices. Brush them with a little olive oil and toast at 200°C for about 12 to 15 minutes, until golden brown. Rub with the garlic, then spoon the tomato mixture over the slices.

What is bruschetta?

Bruschetta is an Italian antipasto built around toasted bread, often rubbed with garlic and topped with fresh ingredients. This version pairs tomatoes and basil with mozzarella and artichoke hearts for a juicy, creamy topping.

The crisp baguette gives the topping a sturdy base, while the sharp, citrusy dressing adds brightness. Assemble it just before serving so the bread keeps its crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 14g protein, 53g carbs, 11g fat.

The baguette provides most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; mozzarella also supplies some protein. Tomatoes and artichokes add fibre and freshness, and a side salad is a practical way to make the plate more substantial.

Choosing the ingredients

Tomatoes: Use ripe but firm tomatoes and chop them into small pieces so they sit neatly on the slices. If they are especially watery, drain off a little of their juice before mixing.

Mozzarella and artichokes: Cut both into small, similar-sized pieces for an even topping. Drain the artichoke hearts well so excess liquid does not soften the bread.

Getting crisp toast

Slice the baguette into 12 pieces of roughly even thickness so they toast at the same rate. Brush lightly with oil rather than soaking the bread.

Oven timing: Toast at 200°C for about 12 to 15 minutes, checking towards the end. The slices should be golden and crisp at the edges.

Balancing the dressing

The olive oil softens the sharpness of the red wine vinegar, balsamic vinegar and lemon juice. Stir the dressing together first, season it, and then fold it through the topping.

Taste before spooning it onto the bread: tomatoes vary in sweetness, so you may want to adjust the salt and pepper to suit.

Garlic and assembly

Rub the garlic clove over the toasted slices while they are still warm; the rough surface picks up its aroma. Use a light touch if you prefer a milder garlic flavour.

Top the bread shortly before serving. If the tomato mixture rests for a while, give it a gentle stir so the dressing is evenly distributed.

When to serve it

Serve the bruschetta as an appetiser, a light starter or a picnic and barbecue snack. It also works alongside a green salad or a simple soup.

For a more substantial spread, serve it with other antipasti such as olives and grilled vegetables. Put out the topping and toast separately if guests will be eating over a longer period.

Recipe notes & tips

• Cut the baguette into 12 evenly sized slices for more consistent toasting.
• Drain the artichoke hearts well before adding them to the topping.
• Chop the topping ingredients small enough to fit easily on each slice.
• Brush the bread lightly with oil so it crisps rather than turning greasy.
• Rub the garlic over the toast while it is warm for the best aroma.
• Keep the topping separate until close to serving if you want the bread to stay crisp.

Variations

• Add black olives: Chop a few into the topping for a salty note.
• Use cherry tomatoes: Halve or quarter them for a sweeter, colourful topping.
• Try fresh oregano: Add a little alongside the basil for a more savoury herbal flavour.
• Make it milder: Reduce the garlic rubbed over the toasted bread.
• Use sourdough: Slice and toast it in place of the baguette.

Common mistakes to avoid

• Soggy topping: Drain the artichokes and avoid using overly watery tomatoes.
• Soft bread: Toast the slices until golden and add the topping just before serving.
• Uneven toasting: Cut the baguette slices to a similar thickness.
• Too much oil: Brush the slices lightly rather than pouring oil over them.
• Overpowering garlic: Rub the clove gently over the toast instead of pressing hard.

How to store

Store leftover topping in a covered container in the fridge and use it within 1 day. Keep toasted bread in a separate airtight container at room temperature, then refresh it briefly in a hot oven; assembled slices are best eaten straight away.

Frequently asked questions