Bruschetta with tomatoes recipe

59 ratings Rate
  • Serves 6
  • 15 mins to prepare and 15 mins to cook
  • 278 calories / serving
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Preheat the oven to Gas Mark 3, 170°C, fan 150°C.

Slice the loaf into about 12 (15mm) thick slices; discard the end pieces. Lay the slices in a single layer on a large baking sheet. Drizzle over half the olive oil, turn over the slices and drizzle over the remaining oil.

Bake the bread for 10mins until it is pale golden and crisp. Remove from the oven and cool slightly. Rub the garlic clove over one side of the bread slices; discard remaining garlic. Leave to cool. The slices can then be stored in a plastic bag for up to 3 days.

To make the topping, chop the tomatoes and place in a bowl. Finely shred the basil and add to the tomatoes, season to taste. Tear the mozzarella into pieces. Scatter the tomatoes over the bread, then finish with the cheese. This can all be done upto 20 minutes before serving. Finally add a few rocket leaves and drizzle with a little chilli oil if liked.

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  • Ingredients

  • 1 ciabatta loaf
  • 5tbsp olive oil
  • 1 clove garlic, peeled
  • 5 vine tomatoes, deseeded
  • 10 basil leaves
  • freshly ground black pepper
  • 150g (5oz) pack mozzarella cheese
  • rocket leaves to finish (optional)
  • chilli oil to finish (optional)
  • Energy 1160kj 278kcal 14%
  • Fat 16g 23%
  • Saturates 5g 26%
  • Sugars 3g 3%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 22.9g Protein 9.2g Fibre 2.4g


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