Bruschetta with Cherry tomatoes

Ingredients

• 1baguette or French loaf
• 30cherry tomatoes
• 1onion
• 1 tbspminced garlic
• 2 tbspfresh coriander leaves, chopped
• 1 tspdried oregano
• To tastesalt
• As neededextra-virgin olive oil
• 1 tspground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Prepare the topping

   Halve the cherry tomatoes lengthways. Finely chop the onion and coriander, and chop the garlic very finely.

3. 3

   Mix the ingredients

   Combine the chopped ingredients with the pepper, oregano and 1½ tbsp olive oil, then mix well.

4. 4

   Slice the bread

   Use a sharp knife or bread knife to cut the baguette into slices about 1.3 cm thick. Cut straight across for rounds or at a slight diagonal for oval slices.

5. 5

   Top the slices

   Arrange the bread on a greased baking tray and spoon about 3 tbsp of the tomato mixture over each slice.

6. 6

   Bake the bruschetta

   Drizzle each slice generously with olive oil. Bake for 5–8 minutes, until the tomatoes have shrunk and the topping smells fragrant.

What is bruschetta?

Bruschetta is an Italian antipasto built around toasted or grilled bread, often dressed with olive oil and topped with fresh ingredients. The familiar tomato version pairs bread with chopped tomatoes and seasonings.

This version uses baguette rather than a wider country loaf, so it makes neat, easy-to-serve pieces. Baking the topping on the bread lets the tomatoes soften while the edges of the slices turn crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 9g protein, 51g carbs, 10g fat.

Most of the carbohydrates come from the baguette, while olive oil supplies most of the fat; the tomatoes and onion contribute a smaller amount of carbohydrate. This is a modest-protein dish, so serve it with a protein-rich side such as beans or cheese and a green salad to round out the plate.

Choosing the bread

Baguette: Cut slices about 1.3 cm thick so they can support the tomato mixture without becoming too heavy. Slightly diagonal cuts create longer oval pieces; straight cuts make rounds.

Freshness: A loaf with a firm crust and close-textured centre is easiest to slice cleanly. If the bread is very soft, handle the topped slices gently when moving them to the tray.

Making the tomato topping

Cherry tomatoes: Halving them lengthways exposes their juicy centres and helps them soften during the short bake. Chop the onion and coriander finely so they sit comfortably on the small slices.

Garlic and herbs: Chop the garlic very finely to distribute its flavour through the topping. Oregano, black pepper and coriander give the mixture its seasoning, while the olive oil helps coat the ingredients.

Getting the texture right

Even topping: Spoon about 3 tbsp of tomato mixture onto each piece, keeping it on the bread rather than piling it high. That helps the slices bake more evenly and makes them easier to pick up.

Doneness: The recipe calls for 5–8 minutes at 180°C. Look for tomatoes that have started to shrink and release their aroma; avoid leaving the bread in until the topping is completely dry.

Using the olive oil

In the mixture: The measured 1½ tbsp helps bind the chopped tomato, onion, herbs and seasonings. Mix it through before spooning the topping onto the bread.

On the bread: A generous final drizzle is part of the method, but add it evenly so the slices do not become soggy in isolated spots. The total amount will depend on the loaf and your preference.

When to serve it

Serve the bruschetta soon after baking, while the bread is still crisp and the tomato topping is warm. It works as a starter or as part of a spread of small dishes.

For a fuller plate, pair it with a green salad, vegetable soup or other antipasti. These sides bring freshness and variety alongside the bread and olive oil.

Recipe notes & tips

• Use a bread knife to cut the baguette without crushing it.
• Keep the garlic finely chopped so its flavour is spread through the topping.
• Taste the tomato mixture before adding it to the bread and adjust the salt to taste.
• Grease the baking tray lightly so the bread is easier to lift off after baking.
• Keep an eye on the slices towards the end of the 5–8 minute baking time.
• Serve soon after baking for the best contrast between crisp bread and soft topping.

Variations

• Add basil: Fold chopped fresh basil into the tomato mixture for a classic herb variation.
• Use parsley: Swap the coriander for chopped parsley for a different fresh, leafy flavour.
• Add chilli: Stir a little chopped fresh chilli into the topping for gentle heat.
• Try another bread: Use slices of ciabatta or a country loaf, keeping them about 1.3 cm thick.
• Add cheese: Scatter a little grated Parmesan over the topping before baking.

Common mistakes to avoid

• Slices too thin: They can soften under the topping; cut the bread about 1.3 cm thick.
• Garlic in large pieces: It may taste harsh in a quick bake; chop it very finely.
• Topping piled too high: The bread can become difficult to handle; spread about 3 tbsp evenly over each slice.
• Too much oil in one spot: It can make the bread greasy; drizzle it evenly across the slices.
• Overbaking: The bread may dry out before the topping is ready; check from 5 minutes onwards.
• Preparing too far ahead: The tomato mixture can release liquid onto the bread; top the slices shortly before baking.

How to store

For the best texture, eat the bruschetta soon after baking. Refrigerate leftovers in a covered container for up to 2 days, then reheat in a 180°C oven until warmed through; the bread may be softer than when freshly baked.

Frequently asked questions