Recipe: Classic Tomato Bruschetta

Italian Bruschetta is a staple in most households. Perfect for summer barbeques but also as a starter in the winter, when you want a dose of freshness to accompany those heartwarming main dishes…

Mix up any toppings you like, such as goat’s cheese, figs, anchovies or even some cured meats, or stay traditional with a fresh tomato and basil bruschetta. The latter is my favorite- absolutely delicious and suits any meal!

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  • 1 baguette or similar Italian bread
  • 2 handfuls mixed ripe baby tomatoes
  • 1 small bunch fresh basil
  • sea salt
  • freshly ground black pepper
  • olive oil
  • good-quality white wine or herb vinegar


  1. Chop the tomatoes into halves or quarters and tear the basil into small pieces. Place both into a medium sized bowl.
  2. Sprinkle the tomato and basil mixture with salt and pepper, then toss with a good swig of olive oil and vinegar. (If you don’t have any vinegar- a little bit of lemon juice will work too)
  3. Set the topping aside while you prepare the bread.
  4. Slice 6 pieces of bread and toast on a medium-hot pan with a bit of olive oil. Cook on both sides to ensure there is an even toasted color.
  5. Once the bread is nice and toasted- remove from heat, rub with a piece of fresh garlic (if you wish).
  6. Top the pieces of bread with a generous amount of the tomato topping, some more fresh basil and enjoy!




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