Tomato Bruschetta with Herbes de Provence

Ingredients

• 298 g (10.5 oz)grape tomatoes (or larger tomatoes)
• 15 ml (1 tbsp)olive oil
• 7.5 ml (1½ tsp)red wine vinegar
• 2.5 ml (½ tsp)herbes de Provence
• to tastesalt
• to tasteblack pepper
• 1French baguette, sliced

Instructions

1. 1

   Prepare the tomatoes

   Chop the tomatoes into small pieces and put them in a bowl. Drizzle with the olive oil and vinegar, add the herbes de Provence, and season to taste with salt and black pepper. Toss gently.

2. 2

   Serve with baguette

   Serve the tomato mixture with fresh slices of baguette.

What is tomato bruschetta?

Bruschetta is an Italian appetiser traditionally made by topping toasted bread, often with a simple tomato mixture. This version keeps preparation especially quick by serving the chopped tomatoes with fresh baguette slices.

The herbes de Provence add a fragrant, savoury note to the tomatoes, while vinegar and olive oil make a simple dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 1g protein, 3g carbs, 4g fat.

The baguette supplies most of the carbohydrates, while the olive oil contributes most of the fat. Tomatoes add a little carbohydrate and the recipe provides only a modest amount of protein; pair a serving with a protein-rich dish or side to make a more balanced plate.

Choosing the tomatoes

Grape tomatoes: their small size makes them easy to chop into bite-sized pieces, and they work well in a fresh topping.

Larger tomatoes: these are also suitable; chop them into small pieces so they sit neatly on the baguette.

Seasoning the topping

Oil and vinegar: drizzle both over the tomatoes before adding the herbs, then toss gently to coat the pieces.

Salt and pepper: add these to taste. A small amount of seasoning can bring the tomato flavour into focus without overpowering the herbs.

Getting the texture right

Small pieces: chop the tomatoes finely enough to serve easily with the bread, but avoid crushing them into a paste.

Gentle tossing: mix just until the oil, vinegar and herbs are distributed. The tomatoes should remain distinct and juicy.

A five-minute appetiser

This recipe has a stated total time of five minutes and does not require cooking. Have the baguette sliced before mixing the topping so it is ready to serve straight away.

Serving ideas

Serve the tomato mixture alongside fresh baguette slices, as directed, so everyone can add the topping to their bread.

For a larger spread, pair it with other appetisers or a simple salad. Keep the bread separate until serving to maintain its fresh texture.

Recipe notes & tips

• Use a sharp knife to cut the tomatoes into even, small pieces.
• Add salt and pepper gradually, tasting as you season.
• Toss the tomato mixture gently to keep the pieces intact.
• Slice the baguette just before serving for a fresh texture.
• Serve the tomato mixture and bread separately so the bread does not soften before eating.

Variations

• Use larger tomatoes: chop them into small pieces to make an easy topping.
• Adjust the herbs: add a little more herbes de Provence for a more pronounced herbal flavour.
• Change the bread: serve the topping with another sliced loaf if French baguette is unavailable.
• Make it peppery: add extra black pepper to taste.
• Tune the acidity: adjust the red wine vinegar to suit your preference.

Common mistakes to avoid

• Oversized tomato pieces: chop them smaller so they are easier to serve with baguette.
• Crushing the tomatoes: toss gently to keep the topping textured rather than pulpy.
• Over-seasoning at once: add salt and pepper gradually, then taste.
• Mixing too forcefully: fold the dressing through the tomatoes gently.
• Preparing bread too early: slice it close to serving so it stays fresh.

How to store

Refrigerate leftover tomato mixture in a covered container and use within 1–2 days for the best texture. Store the baguette separately; serve the topping cold or let it come briefly to room temperature, and refresh the bread in a warm oven if desired.

Frequently asked questions