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Tomato Bruschetta Recipe


4 as a side dish or starter


  • 1 small white baguette (French stick), cut into 2cm diagonal slices
  • generous drizzle of extra virgin olive oil

For the tomato topping

  • 300g mixed baby tomatoes, roughly quartered
  • generous drizzle of extra virgin olive oil
  • small handful of basil leaves, roughly torn
  • generous pinch of sea salt and black pepper


Place a griddle (grill) pan over a medium/high heat.

Drizzle the bread slices with olive oil then carefully place the slices on the hot griddle pan. Griddle for 3-4 minutes on each side until even grill lines appear on the bread.

Meanwhile, mix the tomatoes, olive oil and basil in a bowl. Season to taste with sea salt and black pepper.

Use tongs to carefully remove the toasted bread from the griddle pan and place on serving plates. Spoon over the tomato topping.

Recipe courtesy of Vegan Fakeaway by Katy Beskow (Quadrille, Hardback & eBook) Photography © Luke Albert


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