Riverford Wicked Leeks
Tomato bruschetta recipe image

Print Tomato bruschetta

The absolute requirements for this easy recipe are perfectly ripe, juicy tomatoes and good, crusty bread. Bruschetta makes a tasty canapé or a light summer lunch. If you’d like broader range of flavour, add anchovies, capers or olives for saltiness. Slices of mozzarella are another good addition.


  • 2 slices sourdough bread or ciabatta
  • 1 garlic clove
  • Olive oil
  • 10 cherry tomatoes, diced
  • ½ red onion, finely sliced
  • 6 basil leaves, shredded
  • Balsamic vinegar, to drizzle
  • Salt & pepper


  1. Grill the ciabatta or sourdough bread on both sides.
  2. Rub one side with a peeled clove of garlic and drizzle with olive oil.
  3. Top with cherry tomatoes, red onion, basil, a little crushed garlic and a drizzle of balsamic vinegar.
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