FRESH TOMATO AND BASIL BRUSCHETTA

So simple yet so delicious. This tomato and basil bruschetta uses fresh, whole ingredients, with soft bakery bread, juicy grape tomatoes and vibrant green basil. I’ve made this appetiser for my family many times and it’s always a hit. It’s summery, it’s fresh, pretty healthy and packed with flavour. You can even make the tomato topping in advance and keep it in the fridge.

Fun fact: I burnt the bread while making these! Such a rookie mistake I know – how embarrassing. You can kind of tell in the pictures but I tried to hide it as best I could! So my biggest tip for this recipe, keep your eye on the bread. It toasts very quickly when you grill it in the oven so set a timer for only a few minutes.

I’ve used grape tomatoes for this as I reckon they have a nicer tomato flavour and they’re a more vibrant red. When chopping them up, try and get as much of the juice and seeds out as you can. I even put mine on a paper towel to soak up any extra liquid. This will help prevent the mixture from turning the bread soggy.

My favourite part of this bruschetta is the garlic. Once you have the bread nicely toasted and not burnt… grab a garlic clove and lightly rub it on each slice. Let me tell you this is a game changer. It will take your bruschetta to a whole new level, trust me. Just make sure you don’t put too much garlic though, the flavour is very strong.

More tasty appetisers you might like:

• Asparagus and Bacon Puff Pastries with Creamy Brie
• Tomato and Basil Puff Pastries with Balsamic Glaze

If you give this tomato and basil bruschetta a try, let me know in the comments!