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
- Preheat the oven to 180 degrees.
- Finely chop the tomatoes and place in a bowl.
- 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.
- 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.
- Once ready, place onto a serving plate and spoon the tomatoes onto the bread.
- Tear the mozzarella into small pieces and place on top of the tomatoes.
- 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.