BRUSCHETTA

Ingredients

• 12 slicesbread
• 2 largetomatoes, diced
• 1 small (about 60 ml chopped; 1/4 cup)onion, chopped
• 1–2 clovesgarlic, minced
• 15 ml (1 tbsp)parsley, finely chopped
• 15 ml (1 tbsp)coriander, finely chopped
• 8–10 leavesbasil, chopped
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)ground black pepper
• 60 ml (1/4 cup)olive oil
• 25 g (1/4 cup)Parmesan, grated

Instructions

1. 1

   Warm the oil

   Heat the olive oil in a pan over low to medium heat. Once it is slightly hot, add the minced garlic.

2. 2

   Infuse the oil

   Sauté the garlic for a few seconds, until fragrant and light pink.

3. 3

   Remove from heat

   Take the pan off the heat.

4. 4

   Heat the grill

   Switch on the grill to hot.

5. 5

   Slice the bread

   Cut the bread into slices about 1.3 cm (1/2 inch) thick.

6. 6

   Brush with oil

   Brush the slices with the garlic-infused olive oil.

7. 7

   Arrange the slices

   Place the bread slices on a baking tray.

8. 8

   Toast the bread

   Toast under the grill for 5 minutes, or until lightly toasted.

9. 9

   Remove the bread

   Take the toasted slices out of the oven.

10. 10

    Mix the topping

    In a mixing bowl, combine the chopped tomatoes and onion with the herbs, salt and pepper.

11. 11

    Arrange to serve

    Arrange the toasted bread slices on a serving tray.

12. 12

    Add the topping

    Spoon the tomato mixture over the toasted bread.

13. 13

    Drizzle with oil

    Drizzle the remaining garlic-infused olive oil over the topping.

14. 14

    Add Parmesan

    Sprinkle over the grated Parmesan.

15. 15

    Serve promptly

    Serve immediately.

16. 16

    Serve separately

    Alternatively, serve the toasted slices and topping separately so guests can add the topping themselves.

What is bruschetta?

Bruschetta is an Italian antipasto: toasted bread served with a topping, often featuring tomatoes and herbs. Its appeal lies in the contrast between crisp bread and juicy, fresh ingredients.

This version adds onion, parsley, coriander, basil and Parmesan. Garlic warmed in olive oil brings savoury flavour to the bread and topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 5g protein, 23g carbs, 7g fat.

The bread supplies most of the carbohydrates, while olive oil provides most of the fat. Parmesan contributes some protein and fat, with a smaller amount of protein from the bread. Serve a few slices alongside a substantial salad or vegetable dish for a more balanced plate.

Choosing the bread and tomatoes

Rustic bread: Choose slices sturdy enough to hold the topping without folding or breaking. If your loaf is already sliced, aim for pieces about 1.3 cm thick.

Tomatoes: Use ripe tomatoes and dice them small enough to sit neatly on the bread. Very wet tomatoes can make the topping runny, so drain off excess juice if needed.

Infusing the olive oil

Low heat: Warm the oil gently before adding the garlic. A brief sauté is enough to release its aroma and flavour.

Watch closely: The garlic should be light pink, as directed, rather than dark brown. Remove the pan from the heat promptly to avoid scorching.

Getting the toast right

Even coating: Brush the slices with the garlic oil so the surfaces are lightly covered, rather than saturated. This helps the bread toast while keeping the garlic flavour.

Grill cues: The recipe allows 5 minutes under a hot grill, but check the slices as they toast. Take them out when lightly toasted; grills can brown bread quickly.

Mixing the topping

Fresh herbs: Chop the parsley, coriander and basil finely so they distribute through the tomatoes and onion. Mix them with the salt and pepper just before assembling.

Juicy mixture: Stir gently to keep the diced tomatoes intact. If the topping releases a lot of liquid, use a spoon to leave excess juice in the bowl.

Assembling and serving

Serve straight away: Add the topping to the bread shortly before serving so the slices keep their crunch. Finish with the remaining garlic oil and grated Parmesan.

For a gathering: Set out the toast and topping separately if you want guests to assemble their own bruschetta. This also helps prevent the bread from softening while it waits.

What to serve alongside

Bruschetta works well as an appetiser before a pasta dish or alongside a green salad. For a spread of small plates, serve it with olives and grilled vegetables.

Recipe notes & tips

• Dice the tomatoes and onion evenly so the topping is easy to portion onto the bread.
• Warm the garlic gently and take it off the heat as soon as it is fragrant and light pink.
• Keep an eye on the bread under the grill, as it can toast quickly.
• Drain excess tomato liquid if the topping looks too wet.
• Add the topping just before serving to help the toast stay crisp.
• Serve the topping in a bowl for guests to assemble their own slices.

Variations

• Use sourdough: Choose sourdough slices for a tangy base with a sturdy texture.
• Add chilli: Mix a little chopped fresh chilli into the tomato topping for a spicy edge.
• Skip the coriander: Leave it out or replace it with extra parsley if preferred.
• Use another hard cheese: Finish with a little grated hard cheese in place of Parmesan.
• Add balsamic: Drizzle a small amount of balsamic vinegar over the assembled bruschetta.

Common mistakes to avoid

• Burning the garlic: Keep the heat low to medium and remove the pan as soon as the garlic is light pink.
• Soggy toast: Spoon off excess tomato liquid and assemble just before serving.
• Uneven slices: Cut the bread to a consistent thickness so the pieces toast at a similar rate.
• Over-toasting: Check the bread during the 5-minute grilling time and remove it once lightly toasted.
• Too much topping: Use a moderate spoonful on each slice so it stays easy to pick up.

How to store

Store any leftover tomato topping in a covered container in the fridge and use within 1–2 days. Keep the toasted bread separate in an airtight container and refresh it briefly under the grill; assemble only when ready to eat.

Frequently asked questions