Tomato and Basil Bruschetta

Download a printable PDF version of the recipe.




Makes 2 serves

  • 3-4 slices of crusty cob loaf or similar
  • 4 tomatoes
  • half a red onion
  • 20-25 leaves fresh basil
  • minced garlic
  • olive oil
  • salt and pepper
  • balsamic glaze (optional)


  1. Remove the core from the tomatoes and cut into quarters. Remove the seeds and cut the tomato flesh into small dice. Put the diced tomato into a bowl.
  2. Cut half a red onion into small dice and add to the tomatoes.
  3. Pick 20-25 basil leaves. Stack them together and roll into a tube. This makes it easier to slice the leaves thinly. Add the basil to the tomatoes and onion.
  4. Season the tomato mix with salt and pepper and add about a teaspoon of olive oil. Combine and set aside.
  5. Heat a pan with some olive oil. Place the bread into the pan and cook the first side for about a minute, then turn over. Spread a small amount of minced garlic onto the cooked side of the bread and turn back over to cook garlic out for about 30 seconds.
  6. Place bread onto a plate and top with the tomato mix. Drizzle with some balsamic glaze and garnish with a sprig of basil.

Download a printable PDF version of the recipe.

View on YouTube

Download a printable PDF version of the recipe.