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An image of Bruschetta on a plate.

Bruschetta

This easy bruschetta recipe combines fresh tomatoes, garlic, onion, olive oil, and balsamic vinegar on crispy toasted bread for a flavourful and nutritious appetizer.
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Servings1 toast
CourseSnacks
CuisineItalian
Ingredients Method Notes

Ingredients

For bruschetta mixture
  • 50 g / 1 tomato (medium) (without seeds), chopped
  • 10 g / ¼ red onion (small), chopped
  • 1 garlic clove (small), chopped
  • ½ tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • Salto to taste
  • Pepper to taste
For toast
  • 1 slice of sourdough bread
  • ½ tsp extra-virgin olive oil
  • Prepared bruschetta mixture

Method
 

Preparing the Bruschetta Topping
  1. In a mixing bowl, combine tomatoes, red onion, garlic, olive oil, and balsamic vinegar.
  2. Season with salt and black pepper and mix well.
  3. Cover and refrigerate for 2–3 days to allow the flavours to develop.
Making Toast
  1. Heat a pan or tawa and lightly brush it with olive oil.
  2. Place the bread slice on the pan and toast until golden brown.
  3. Brush a little olive oil on the other side, flip, and toast until evenly brown and crisp.
  4. Remove from the pan and spoon the bruschetta mixture evenly over the toast.
  5. Serve immediately.

Notes

  • Use ripe, firm tomatoes for the best flavour and texture.
  • Refrigerating the topping helps the ingredients marinate and intensify in taste.
  • Serve the topping on toast just before eating to prevent sogginess.
  • You can add fresh basil or oregano for extra aroma and freshness.
  • Use any bread instead of sourdough bread.