Bruschetta brings together crisp toast and a fresh topping. Drain excess liquid from the tomatoes and assemble shortly before serving so the bread stays crisp. The garlic can be omitted.
Approximately 16 small pieces, serving 4–6 as a starter. Allow about 20 minutes.
Ingredients
- 1 baguette, about 250 g, cut into roughly 16 slices, 1–1.5 cm thick
- 400 g ripe, firm tomatoes, watery seed centres removed, chopped
- 8 large fresh basil leaves
- 2 peeled garlic cloves, optional
- 2 tbsp olive oil (30 ml)
- Salt and black pepper, to taste
Method
- Heat the oven to 200°C/180°C fan. Arrange the bread on a baking tray and toast for about 6–10 minutes, turning if needed, until lightly golden. Watch carefully to prevent burning.
- Meanwhile, drain the chopped tomatoes in a sieve for 5 minutes. Tear six basil leaves and reserve two for finishing.
- Mix the tomatoes, torn basil and all the oil. Season with salt and pepper. If liquid collects underneath, spoon up the topping without soaking the bread.
- If using garlic, halve the cloves and gently rub the cut sides over the toast. The residual warmth brings out the aroma; there is no need to leave garlic pieces in the topping.
- Divide the topping between the slices. Tear the remaining two basil leaves over them and serve immediately. Do not return to the oven: the topping is intended to stay fresh.
Preparing for guests
Prepare the topping ahead and keep it refrigerated. Toast the bread close to serving time, let the steam escape and then assemble. A modest spoonful on each slice is easier to eat than an oversized mound.
Storage
Store the topping separately in a sealed container at 0–5°C for up to 24 hours. Do not leave cut tomatoes on the table for extended periods. Untopped toast can be kept in a dry, sealed container for up to 24 hours; re-toast if needed. Assembled bruschetta loses its crispness.
Storage guidance: Food Standards Agency.
Frequently asked questions
Can I use a different bread?
Yes, use a firm rustic loaf cut to a similar thickness. The yield varies with the size of the slices. Avoid very soft bread, which absorbs the topping quickly.
