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Traditional Italian Bruschetta

Serves icon Makes 24 toasts
Cook Time icon 30 min

A simple, delicious and healthy dinner appetiser.

What do I need?

For the Bruschetta

  • 6 Roma tomatoes, diced
  • 1/3 cup chopped basil leaves
  • 5 garlic cloves, divided
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp balsamic glaze, for drizzling
  • 1/3 cup fresh coriander leaves, for garnish


For Toasts

  • 1 large baguette
  • 3 tbsp extra virgin olive oil
  • 1/3 cup shredded parmesan cheese

How do I make it?

  1. Begin by coring and dicing the tomatoes. Drain any excess juice and transfer the tomatoes to a medium bowl.
  2. Stack the basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer them to the bowl with the tomatoes.
  3. Finely mince 5 garlic cloves.
  4. Mix 1 teaspoon of minced garlic into
  5. 3 tablespoons of olive oil and set aside. Add the remaining minced garlic to the mixing bowl with the tomatoes.
  6. Season the tomatoes with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes.
  7. Preheat the oven to 200°C with a rack in the centre. Place the toasts on a baking paper lined baking sheet. Cut the baguette into 1-2 centimetre thick slices, slicing diagonally.
  8. Arrange the toasts on the prepared baking sheet and brush both sides of the toasts with the garlic-infused olive oil. Sprinkle the tops with parmesan cheese and bake at 200°C for 5 minutes, then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
  9. Once the toasts are ready, place a spoonful of the tomato mixture on top of each bruschetta toast. Drizzle with extra virgin olive oil and balsamic glaze, then garnish with chopped fresh coriander leaves for a delightful finish.