Bruschetta, tomato & basil recipe


I often use this quick simple snack as a starter, a prelude to a tasty pasta, or as a mid-evening bite when throwing a buffet party.  They are so crunchy and tasty and are best eaten after the baguette slices come out of the grill. The best and quickest way to toast the baguette slices is to use a sandwich toaster, because it cooks both sides at the same time. I first came across this tasty snack in the Italian city of Milan.

  • Yield: 8 Servings
  • Preparation Time: 20 Minutes
  • Total Time: 30 Minutes


  • 2 x fresh long bruschetta bread rolls
  • 6 large fresh sweet tomatoes
  • 1 handful of fresh basil leaves
  • 1 x tbsp of rock salt
  • ¼ cup of virgin olive oil
How to Make It
  1. Wash, dry and take the leaves of the basil sprigs and coarsely chop.  Then set aside.
  2. In a small mixing bowl, add the olive oil, half of the basil and half of the salt. Then stir gently and set aside. Next, chop the tomatoes thinly and set aside ready for adding later.
  3. Slice the bruschetta loaf at a slight angle and make each slice quite thin, about 6 to 8 mm (¼”). Then lightly toast both sides until golden brown not burnt. Once toasted, leave on a baking tray. On each mini toast, add a slice of tomato (should cover most of the toast), then sprinkle a twist of freshly ground rock salt over each tomato, add a light sprinkling of the remaining fresh basil on each completed toasty, then drizzle a tsp of the basil oil mix on the top and serve immediately.

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