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Tomato Bruschetta (Veg Power)

10 Portions

Thaw & serve Baguette 2
Olive oil As needed
Mixed herbs 15g
Plum tomatoes 500g
Garlic cloves 3
Basil 30g
Salt To Taste
Pepper To Taste

50 Portions

Thaw & serve Baguette 10
Olive oil As needed
Mixed herbs 75g
Plum tomatoes 2.5kg
Garlic cloves 15
Basil 150g
Salt To Taste
Pepper To Taste

100 Portions

Thaw & serve Baguette 20
Olive oil As needed
Mixed herbs 150g
Plum tomatoes 5kg
Garlic cloves 30
Basil 300g
Salt To Taste
Pepper To Taste

  1. Slice the baguettes horizontally and lay on a roasting tray.
  2. Mix the mixed herbs with olive oil and brush over the sliced bread.
  3. Bake them in the oven for 10 minutes.
  4. Finely dice the plum tomatoes and add to a mixing bowl.
  5. Finely dice cloves of garlic and add to the mixing bowl of tomatoes.
  6. Pick the basil leaves from the stems and pile up the leaves on top of each other on a chopping board.
  7. Roll the basil leaves up and slice into thin ribbons
  8. Add to the diced tomatoes and garlic along with some olive oil, salt and pepper.
  9. Place two pieces of toasted bread on the plate and spoon the mixture over the top. Serve immediately.
Key Points

• Plum tomatoes are the best to use for this recipe as they are long so are easier to dice.
• It is important not to over cook the toast as they will become hard and difficult to eat.