Bruschetta is the classic, simple Italian starter which draws your focus to the super ripe chopped tomato bursting with flavour.

Toasts on a board topped with chopped tomato and fresh basil with a bowl of freshly chopped tomatoes to the side


Serving Size:
4 as a starter or 10 for cocktail


  • 1 baguette
  • 1/2 cup Olive Oil (or more if needed)
  • 1-2 garlic clove or 2 drops garlic extract
  • 8 ripe NZ cocktail tomatoes
  • Sea Salt
  • Fresh Basil


  1. Slice the baguette slightly on a diagonal to create slices about 5cm thick.
  2. Crush the garlic clove and add to the olive oil or add two drops of garlic extract to the oil.
  3. Use a pastry brush to brush both sides of the baguette slices with the oil.
  4. Set the grill on high and place the toasts onto an oven tray in a single layer. Slide in under the grill. Check after 2 minutes and if lightly toasted, turn them over and grill on the other side. Do not leave for too long or they will burn.
  5. Remove the toasts from the grill and set aside to cool.
  6. Remove the core from the cocktail tomatoes and dice with a tomato knife.
  7. Dust liberally with sea salt.
  8. Use two teaspoons to top each toast with the diced tomato. Add a garnish of fresh basil leaves.
  9. Drizzle with your favourite olive oil to serve (optional)

Top Tips

  • Toasts can be made in advance and stored in an airtight container for several days.
  • Prepare tomato and basil and keep in the fridge – only for a couple of hours in advance.
  • Don’t top the toasts with tomato until you are ready to serve or they will go soggy.
  • If you plan on guests not eating over a sink, then provide plenty of napkins.
  • Add freshly grated Parmigiana for an extra salty kick.
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