Tomato Bruschetta

Bruschetta is one of my favourites to make when people are coming over. They work so well as either a starter or a canapé and always look impressive, taste delicious but are also super simple!

This Tomato Bruschetta is my go-to bruschetta recipe and are based on my Mum’s canapés which I loved when I was little. They can be vegan or vegetarian – the choice is yours! Either way they are delicious.

Time: 1 hour

Serves: 4 -6 people (as starter) or 15 – 20 (as a canapé)


1 Baguette or Ciabatta (sourdough also works well)

2 packs of cherry or plum tomatoes (you can use larger tomatoes but I prefer the taste of cherry / plum)

1 garlic clove

1/2 Cup of Olive Oil

2 Mozzarella balls

A Bunch of Basil

Salt and Pepper


  1. Preheat the oven to 180 degrees.
  2. Finely chop the tomatoes and place in a bowl.
  3. Crush the garlic clove and add to the tomatoes, along with the olive oil and salt and pepper to taste. Leave to soak / infuse for at least an hour to achieve the best flavour.
  4. Meanwhile, finely slice the bread and brush with olive oil. Place on a baking try and place in the oven, until golden brown and then turn so they have equal colouring on each side.
  5. Once ready, place onto a serving plate and spoon the tomatoes onto the bread.
  6. Tear the mozzarella into small pieces and place on top of the tomatoes.
  7. Finally, add the basil leaves (whole or torn) as your final finishing piece.


N.B. If you are vegan, leave out the cheese and enjoy as a tasty tomato treat!

As always, I’d love to hear how you get on with them, so feel free to drop a comment below or get in touch.

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