Best-ever bruschetta

    25 min

    The perfect appetiser for any type of gathering. Sliced bread is toasted, then topped with a mixture of tomatoes, basil, garlic, oregano, chillies and olive oil. Simply divine!

    68 people made this

    Serves: 12 

    • 8 plum tomatoes, seeded and chopped
    • 5 leaves fresh basil, chopped
    • 2 cloves garlic, finely chopped
    • 1 pinch dried oregano
    • 1 dash crushed chillies
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 1 tablespoon olive oil
    • 450g French or Italian style bread

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat the grill.
    2. In a mixing bowl, combine the tomatoes, basil, garlic, oregano, crushed chillies, salt, pepper and olive oil. Use more olive oil if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
    3. Slice the bread. On a baking tray, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Grill 2 to 3 minutes or until the mixture is hot but not cooked.

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    Average global rating:

    Reviews in English (32)


    Fabulous!! Because there is a lot of chopping...(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don't put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!!  -  20 Mar 2002  (Review from Allrecipes US | Canada)


    My husband and I went to Italy for our honeymoon. Bruschetta was one of our favorite appetizers. One thing that I would omit doing is broiling the tomatoes once on the bread. I like the tomatoes uncooked, the way we had it in Italy.  -  27 Feb 2001  (Review from Allrecipes US | Canada)


    This was good, however we added a lot more garlic to it to give it a little bit more flavor. We also brushed one side of the bread with olive oil before baking. Balsamic vinegar also seemed to bring out more of the flavor.  -  15 Apr 2001  (Review from Allrecipes US | Canada)