Tomato Bruschetta


Try this simple share plate with half the fuss of normal bruschetta and added balsamic punch. 

Tomato Bruschetta


  • 1kg ripe truss tomatoes, cored, halved, seeded, chopped into 1-inch-thick slices
  • 3 garlic cloves, 2 minced, 1 halved
  • Sea salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive plus more for drizzling
  • 1 tablespoon red wine vinegar
  • 1 loaf ciabatta, sour dough or baguette, cut on a diagonal into 1/3' pieces
  • 1/4 cup packed fresh basil leaves, coarsely chopped
  • Basil pesto
  • Harris Farm Caramelised Balsamic Vinegar


          1. Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add 3 Tbsp. oil and vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavours to develop.
          2. Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in bowl and toss well. Season to taste with salt and pepper. Arrange bruschetta on a platter. Spoon some tomato mixture on top of each bruschetta.
          3. Drizzle with Harris Farm Caramelised Balsamic Vinegar and basil pesto to taste.


            Ingredients for Tomato Bruschetta

            Tomato Truss 5 Pieces

            $2.34 ea

            Garlic Head Each

            $2.00 ea

            Rosto Extra Virgin Olive Oil Oomph 750ml

            $15.99 ea