Bruschetta

Ingredients

• 2 plum tomatoes (about 480 ml chopped; 2 cups)plum tomatoes
• 1/2 shallot (about 60 ml chopped; 1/4 cup)shallot
• 15–20basil leaves, torn
• about 10 g (2 tablespoons)grated Parmesan cheese
• 30 ml, plus extra as needed for brushingextra virgin olive oil
• to tastesalt and pepper
• 1garlic clove, peeled
• 1 loaf, sliced into 1.3 cm-thick pieces (1/2 inch)French or Italian bread

Instructions

1. 1

   Preheat the grill

   Preheat the grill to 200°C (400°F).

2. 2

   Chop the vegetables

   Finely dice the tomatoes and shallot and put them in a bowl.

3. 3

   Add basil and cheese

   Tear the basil leaves over the tomatoes, then sprinkle in the Parmesan.

4. 4

   Dress the topping

   Stir the mixture together and add 30 ml of olive oil.

5. 5

   Season to taste

   Taste the mixture and season with salt and pepper as needed.

6. 6

   Slice the bread

   Cut the loaf into 1.3 cm-thick slices and arrange them on a baking tray.

7. 7

   Toast the slices

   Brush both sides of each slice with olive oil. Grill for 2–3 minutes per side, until golden and crisp.

8. 8

   Rub with garlic

   While the toast is still hot, rub each piece with the peeled garlic clove.

9. 9

   Top and serve

   Spoon the bruschetta mixture onto each slice and serve straight away.

What is bruschetta?

Bruschetta is an Italian antipasto built around grilled or toasted bread, often finished with olive oil and simple toppings. The name is commonly associated with bread toasted over a fire and rubbed with garlic.

This version uses chopped tomatoes, shallot, basil and Parmesan for a fresh, savoury topping. Toasting the bread separately keeps it crisp beneath the juicy mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 12g protein, 63g carbs, 14g fat.

Most of the carbohydrates come from the bread, while olive oil supplies much of the fat. The bread and Parmesan contribute protein, with smaller amounts from the tomatoes and shallot. For a more balanced plate, pair a portion with a green salad or another vegetable side.

Choosing the ingredients

Tomatoes: Plum tomatoes are a useful choice because their flesh is relatively firm and easy to dice. Choose ripe ones for the best flavour, but avoid using tomatoes that are very soft or watery.

Bread: A French or Italian loaf gives you slices sturdy enough to hold the topping. Cut them evenly so they toast at roughly the same rate.

Basil and Parmesan: Tear the basil just before mixing to keep its aroma fresh. The Parmesan brings a salty, savoury note, so taste the topping before adding much extra salt.

Making the topping

Small dice: Cut the tomatoes and shallot into small, similar-sized pieces so each spoonful has a balanced mix. If the tomatoes seem especially wet, let excess juice drain before assembling.

Gentle mixing: Stir in the basil, Parmesan and olive oil without crushing the tomatoes. Season after tasting, since the cheese already contributes saltiness.

Getting crisp toast

Even coating: Brush both sides of each slice lightly with olive oil, reaching the edges without soaking the bread. Arrange the slices in a single layer so they toast rather than steam.

Watch closely: Grill for 2–3 minutes per side, looking for golden colour and a crisp surface. The exact time can vary with the bread and the grill, so keep an eye on the first batch.

Garlic and assembly

Hot bread: Rub the peeled garlic clove over the toast as soon as it comes off the grill. The warm, rough surface picks up the garlic flavour without needing chopped garlic in the topping.

Serve promptly: Add the tomato mixture just before serving. This helps the toast stay crisp instead of absorbing the topping’s juices.

When to serve bruschetta

Bruschetta works well as a starter, a snack to share or part of a light lunch. For a fuller meal, serve it alongside a green salad, soup or grilled vegetables.

You can prepare the topping shortly ahead, but keep it separate from the toast until everyone is ready to eat.

Recipe notes & tips

• Use ripe but firm tomatoes so the topping holds its shape.
• Dice the shallot finely to keep its flavour from overpowering the tomato.
• Grill the bread in batches if the tray cannot hold every slice in one layer.
• Rub the garlic over the toast while it is still hot.
• Spoon on the topping immediately before serving for the crispest result.

Variations

• Add balsamic: Finish the tomato mixture with a small drizzle for a tangy note.
• Use cherry tomatoes: Chop them finely for a sweet, juicy topping.
• Try another herb: Replace some of the basil with fresh parsley for a different flavour.
• Make it cheesier: Add a little more grated Parmesan just before serving.
• Add chilli: Mix a pinch of chilli flakes into the topping for gentle heat.

Common mistakes to avoid

• Large tomato pieces: They can slide off the toast; dice them small and evenly.
• Waterlogged topping: Excess tomato juice can soften the bread; drain very wet tomatoes before mixing.
• Uneven slices: Thick and thin pieces toast at different speeds; aim for slices around 1.3 cm thick.
• Leaving the grill unattended: Bread can go from golden to burnt quickly; check it as it toasts.
• Topping too early: The bread loses its crunch; assemble just before serving.

How to store

Store leftover tomato topping separately in a covered container in the fridge and use within 1–2 days. Keep unused toast in an airtight container at room temperature for up to a day; refresh it briefly under the grill before topping. Assembled bruschetta is best eaten immediately.

Frequently asked questions