Bruschette are eaten all over Italy, and we all know and love the traditional tomato - based recipe – I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.


  • 1 ciabatta loaf, cut into slices 2cm thick

  • 2 tablespoons olive oil

  • 1 garlic clove, peeled and halved

  • 5–6 tomatoes, deseeded and diced

  • fresh basil leaves and parmesan

  • cheese shavings to garnish

  • For the pesto

  • 150g sun-dried tomatoes in oil, drained

  • 1 garlic clove, peeled

  • small bunch of fresh basil

  • 2 tablespoons pine nuts

  • 3 tablespoons olive oil

  • 2 tablespoons freshly grated parmesan cheese

  • salt and black pepper to taste


  • 1.

    First make the pesto. Place the sun-dried tomatoes, garlic, basil and pine nuts in a small food processor and blitz until you have a rough paste. Add the olive oil and Parmesan and blitz again until smooth. Season and set to one side.

  • 2.

    To make the bruschette, heat a griddle pan over a high heat. Brush the ciabatta slices with a little olive oil, then pop them on the griddle for 1–2 minutes until charred on both sides. Remove from the pan and rub one side of each slice with the cut side of the garlic.

  • 3.

    Spread a little of the pesto on each bruschetta, then scatter with a few of the diced tomatoes.

  • 4.

    Serve topped with a few basil leaves and Parmesan shavings.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 536kj
  • Fat Total 30g
  • Saturated Fat 5g
  • Protein 14g
  • Carbohydrate 56g
  • Sugar 5g
  • Sodium 723mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from GINO’S ITALIAN ESCAPE by Gino D’Acampo
Published in hardback by Hodder & Stoughton on 14th September 2013 (£20)
Photography ©Matt Russell

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