Tomato Bruschetta

How to make a Tomato Bruschetta.

Ingredients: Serves 4

  • 1 Ciabatta loaf
  • 15 ounces heirloom cherry tomatoes
  • 5 Tbsp balsamic vinegar
  • 2 Tbsp oregano
  • 2 Tbsp thyme
  • 3 Tbsp fresh basil leaves, cut chiffonade
  • 1 clove of garlic
  • 4 Tbsp olive oil
  • 4 Tbsp butter


  1. Take the ciabatta and make some diagonal cuts along the loaf, outlining your slices of bread.
  2. Don’t make the slices too thin, as they will need to be thick enough to support the tomatoes.
  3. You want to make some deep cuts but don’t cut them all the way through.
  4. Brush some olive oil on the top and the bottom of the ciabatta loaf and try to rub it in between the slices as well.
  5. This way you get a crispy crust on the outside.
  6. Place bread on a cookie sheet and put in a pre-heated oven at 180C degrees until the top and bottom are crispy (around 8-10 minutes).
  7. Remove the loaf and slice the bread completely.
  8. Whilst the bread is in the oven, prepare your tomatoes and basil.
  9. Cut the tomatoes in half and chop the basil finely, put them all in a bowl and add the vinegar, mix well and set aside.
  10. Heat up some butter in a pan and add the oregano and thyme.
  11. Divide ingredients accordingly, as you will have to do this in batches.
  12. By adding the spices to the butter, they’ll be able to melt in the bread.
  13. Fry the bread in butter/spices until both the top and bottom are crispy as well (on both sides).
  14. When the bread is done, rub the clove of garlic on top of every slice of bread for some extra flavour, and then add your tomato-basil mixture on top.
  15. Serve and enjoy!
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