Crisp bruschetta teams with tangy tomato to bring you this marvelous Mediterranean recipe.

  • Serves: 4 people
  • Prep time: 10 minutes
    • Italian
    • Dairy Free

    Tomato Bruschetta

    Recipe Information

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    150g Cocktail Vine Tomatoes

    ¼ Red Onion, peeled and finely chopped

    Handful of fresh Basil Leaves, shredded

    Salt and Black Pepper

    1 x 2 pack Ciabatta Rolls

    2 tbsp Extra Virgin Olive Oil

    1 Garlic Clove, peeled

    Toppings of your choice such as Olives, Parma Ham and Parmesan shavings


    Halve the tomatoes, remove the seeds and chop the flesh into small dice.

    Add the chopped onion, shredded basil leaves and seasoning.

    Cut the ciabatta rolls on the diagonal into 1cm slices and either griddle or toast.

    Brush one side of each with a little oil, cut the end off the clove of garlic and rub lightly over each toast.

    Divide the tomato mixture between the toast and add your chosen topping.

    Serve immediately.