Description:
This bruschetta is a fresh, tangy, and slightly sweet Italian-style starter made with juicy cherry tomatoes, garlic, basil, and olive oil served over crispy toasted sourdough. It’s crunchy, juicy, herby, and hits that perfect balance between acidity and richness — ideal as a snack or appetizer.
Ingredients:
For the topping:
Cherry tomatoes – 250 g
Olive oil – 1 tsp + 1 tsp (separately)
Garlic (shredded/minced) – 2 tsp
Onion – 1 (finely chopped)
Salt – to taste
Mixed herbs – to taste
Chilli flakes – to taste
Sugar – 1 tsp
Lemon juice – 1.5 tsp
Fresh basil leaves – a handful (torn)
For base:
Sourdough bread slices
Procedure:
Prepare the tomato mix:
Chop the cherry tomatoes into small pieces and place them in a bowl.
Add flavour base:
Add chopped onion, shredded garlic, salt, mixed herbs, chilli flakes, and sugar.
Season it up:
Pour in lemon juice and 1 tsp olive oil. Mix everything well so juices start releasing.
Add basil:
Tear fresh basil leaves and gently fold them into the mixture. Let it sit for 10–15 minutes so flavours combine properly.
Toast the bread:
Brush sourdough slices lightly with olive oil and toast until golden and crispy (pan or oven both work).
Assemble:
Spoon the tomato mixture generously over warm toasted sourdough.
Finish:
Drizzle a tiny bit of olive oil on top if you want extra richness.