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Tomato and basil bruschetta recipe

8 ratings

Crunchy sourdough, sweet baby tomatoes and good quality extra-virgin olive oil make this simple Italian-inspired dish light yet satisfying. Enjoy for brunch, lunch or as a snack, alternatively serve as an appetizer at a get-together meal. Finish with torn basil leaves and cracked black pepper – bellissimo! See method

Serves 4
Takes 15 mins
204 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

Tesco Finest White Sourdough Loaf
2 tbsp Tesco Finest Italian Extra Virgin Olive Oil
1 garlic clove, halved
250g Tesco Finest Baby Tomatoes on the Vine
1 tsp red wine vinegar
10g fresh basil, roughly chopped

Each serving contains

Energy
855kj
204kcal 10%
Fat
7g 10%
Saturates
1g 6%
Sugars
3g 4%
Salt
0.7g 12%

of the reference intake
Carbohydrate 27.6g Protein 6.1g Fibre 2.3g

Method

Preheat the grill to high. Cut 4 slices of sourdough, place on a baking tray and drizzle with 1 tbsp extra-virgin olive oil. Grill for 2-3 mins until browned, then flip and repeat until lightly browned and crisp (making sure they don’t catch). Rub all over with a large halved garlic clove and set aside.
Meanwhile, wash and quarter the tomatoes. Put in a large mixing bowl; season with salt. Stir in olive oil, red wine vinegar and the basil. Divide the mixture between the toasts, spooning over any juices, then season with black pepper and scatter with extra basil leaves to serve.

See more Tomato recipes