Tomato bruschetta is a great side/appetiser to have in a meal. Whether it’s at home or out, it’s fresh, simple and delicious. Some of the best dishes only have a few ingredients to them, and tomato bruschetta is one of them.
When I had my friends over for the lasagna meal, I thought the bruschetta would be a good side to have. I made two types – one with the usual tomato (classic, always good) and the other with ricotta and a coriander pesto. Love coriander, I’ll share the recipe for that as well.
For the tomato bruschetta this is what you need:
Cut up the bread and drizzle some olive oil on top of each with a sprinkle of salt. Put them in the oven till they are nice and crisp. Not too crisp though.
For the tomato topping, cut the tomato and remove the inside pulp. You can have a tiny bit included. Chop up the tomatoes and add in the salt and basil, with a bit of olive oil. Stick it in the fridge for at least 30 minutes so all the flavours are combined and then top it on the bread. Voila!