Any recipe that involves bread will always be a winner in my eyes, particularly one as delicious and flavouful as bruschetta! Here is my recipe for a super simple tomato bruschetta which makes for the perfect summery snack or appetiser.
Bruschetta has always been a favourite of mine, not only because it is a naturally vegan recipe, it is also super quick to whip up and full of flavour. I usually opt to serve mine over a thin loaf of crusty bread such as a baguette to make sharing finger-food style bites, but if you only have a large loaf to hand it could easily be turned into a great summer lunch.
It can be tempting to serve the bruschetta straight away after mixing the ingredients together, but it is important to let the mixture sit and chill to allow all the flavours to combine together! Meanwhile you could start to prepare your main course if having these as a starter, I recommend pairing with a pasta dish such as my vegan spaghetti bolognese, or a dish using my cheese sauce.
Prep time: 10 minutes
Total time: 60 minutes
4 large tomatoes
2 garlic cloves
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Handful fresh basil
Salt and pepper, to taste
1 loaf crusty bread (e.g. baguette or similar equivalent)
Chop the tomatoes into small cubes, mince the garlic, and finely chop the basil leaves.
Add these to a bowl along with the balsamic vinegar and oil, season with salt and pepper to taste, and gently mix.
Cover and chill for 30-45 minutes to allow the flavours to soak together.
Slice the bread diagonally into 10 slices (or more depending on how many you are making), and lightly toast.
Serve a generous spoonful of the tomato mixture on the toasted bread.
Store in a sealed container, best eaten within 2-3 days.
You can toast your bread in a toaster (on a low setting), or lightly grill until golden.
Thinly sliced red onions would be a great optional add-in for even more flavour.
Thanks for reading, I hope you enjoy making this simple tomato bruschetta. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!