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Bruschetta De Tomato

A lightly toasted bread carries the finely diced tomato and basil with a hint of garlic. Topped with Parmigiano Reggiano and Balsamic Oil you will enjoy this easy to make and easy to eat delight. Enjoy!



  • 1.

    Wash the tomatoes and deseed them by slicing in half and spooning the seeds out.

  • 2.

    Dice the tomatoes into small half centimetre squares.

  • 3.

    Slice the basil leaves into fine strands.

  • 4.

    Grate or mash the clove of garlic.

  • 5.

    Fold together the tomatoes, basil, garlic and cracked pepper to taste.

  • 6.

    Place the mixed ingredients in the refrigerator for two hours to allow the raw flavour of the garlic to become more subtle.

  • 7.

    Preheat your oven to 200 degrees celcius.

  • 8.

    Angle slice the turkish bread into one inch thick slices and place on a baking tray.

  • 9.

    Bake the turkish bread for approximately 10 minutes.

  • 10.

    Mix together 80 ml of the olive oil with the balsamic vinegar.

  • 11.

    When the turkish bread is done drizzle with 20 ml of the olive oil whilst still warm.

  • 12.

    Top the turkish bread with the tomato mixture and sprinkle with sea salt.

  • 13.

    Place lengths of shaved Parmigiano Reggiano cheese on the tomato mixture.

  • 14.

    Drizzle the olive oil and balsamic vinegar mix on the Bruschetta.


Serve as soon as possible whilst the turkish bread is still warm and the tomato mixture is still cold.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Bruschetta De Tomato.


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