Tomato Bruschetta
Good bruschetta comes down to a few simple things done properly: ripe tomatoes, a bit of patience letting them marinate, and toast that’s actually crisp underneath the topping rather than going soft.
Rubbing garlic straight onto the warm toast gets a lot more flavour into the bread than mincing it into the topping. Add crumbled feta and a homemade balsamic glaze on top and it’s a proper starter, not an afterthought.
The balsamic glaze keeps well in the fridge, so it’s worth making a batch to have on hand for other dishes too.
Tomato Bruschetta
APPETISER · STARTER · EASY
Simple ingredients, done the right way
Salting the tomatoes and letting them sit for a few minutes draws out their juices, which mix with the olive oil to make a light natural dressing rather than a watery mess.
Rubbing the garlic clove directly onto the warm toast is a small step that makes a real difference, pulling out more of the garlic's oils and flavour into the bread.
And the homemade balsamic glaze ties the whole thing together, with just enough sweetness to balance the acidity of the tomatoes and the saltiness of the feta.
Tomato Bruschetta
Ingredients
Bruschetta
- 15 ml Extra Virgin Olive Oil
- 2 slices Bread of Choice Toasted
- 1 Garlic Clove Halved
- 200 g Cherry Tomatoes Halved or Quartered
- 5 g Fresh Basil Torn or Sliced
- 30 g Persian or Greek Feta Cheese Crumbled
- Salt & Pepper To Taste
- Fresh Basil Garnish
Balsamic Glaze
- 500 ml Balsamic Vinegar
- 55 g Brown Sugar Optional
Method
Balsamic Glaze
- Place a large saucepan over high heat. Add the balsamic vinegar and brown sugar, if using, and mix to combine. Bring to a boil, then reduce the heat to medium-low and simmer for 12 minutes, or until it lightly coats the back of a spoon. Pour into a jar or bowl (don't pour into plastic) and place in the fridge to cool.
Bruschetta
- Slice the cherry tomatoes in half or into quarters, and thinly slice the basil. Place into a mixing bowl with the extra virgin olive oil and seasoning to taste. Mix well and place in the fridge.
- Toast the bread, either in a toaster or in a pan over high heat with the olive oil, flipping halfway through. Once toasted, rub the garlic clove over the toast.
- Assemble the bruschetta by placing the tomato and basil mixture on top of the garlic-rubbed toast, topping with crumbled feta, drizzling over the balsamic glaze, and garnishing with picked basil leaves and cracked black pepper. Dig in.
