Tomato and Basil Bruschetta

    28 min

    A simple, yet delicious bruschetta recipe. Slices of ciabatta are topped with a mixture of tomatoes and herbs, before being toasted in the oven. Serve as an appetiser, finger food or as a side dish.

    576 people made this

    Serves: 6 

    • 2 large tomatoes, coarsely chopped
    • 1/2 mild onion, chopped
    • 2 tablespoons olive oil
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon chopped fresh basil
    • 1 dessertspoon chopped fresh parsley
    • 225g ciabatta, cut into 2.5cm slices
    • 4 tablespoons freshly grated Parmesan cheese

    Prep:15min  ›  Cook:8min  ›  Extra time:5min cooling  ›  Ready in:28min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking tray and top with tomato mixture. Sprinkle with Parmesan.
    3. Bake in preheated oven for 8 to 10 minutes or until bottom of bread is browned. Allow to cool 5 minutes before serving.

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    Reviews in English (393)


    This is a good base for bruchetta recipe but there are a few things that are missing or can help make it better. First off, a little sugar really brings out the flavor of the tomatoes. Seondly I add a swirl of balsamic vinegar. I also sometimes add capers in for a nice touch. I also use a shallot instead of onion but either is fine. I do think it's important to toast the bread before putting the tomato mixture on there, otherwise it's too soggy. Just drizzle some olive oil on there and salt an pepper and then toast for just a few minutes. Gives it a nice crunch.  -  20 Dec 2006  (Review from Allrecipes US | Canada)


    Everything about this recipe is great, except I feel it is missing one major ingredient: GARLIC! I added garlic to mine and it was wonderful.  -  30 Jun 2002  (Review from Allrecipes US | Canada)


    I love this recipe and have been making it for years when I have people over...and EVERYONE always wants more. I have always made the same alterations as most people here- add some minced garlic! The other change I make is to toast the bread alone after i have brushed it with the olive oil. Once it is toasted (heres a trick I learned from a gourmet chef)- you cut 1 or 2 garlic cloves in half width-wise and rub it on the tops of the toasted bread before spooning the tomato mixture onto it. For a kid-friendly recipe, I sprinkle a bit of grated cheddar on top and throw them back under the broiler for 30-60 seconds... Try this recipe! Its wonderful!  -  18 Dec 2006  (Review from Allrecipes US | Canada)