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Tomato Bruschetta with Chilli

Tomato Bruschetta with Chilli

Richard Bewley
5 from 3 votes
Prep Time 15 mins
refrigeration time 1 hr
Course Brunch
Cuisine Italian
Servings 2


  • 3 tbsp olive oil extra virgin
  • 1 tbsp balsamic vinegar
  • 1 clove garlic finely grated
  • 1 medium red onion finely diced
  • 250 g vine tomatoes (mixed variety) stalk end removed, then diced
  • 1 red chilli finely diced
  • 5-6 large fresh basil leaves finely shredded
  • 1/2 tsp sea salt coarsely ground
  • black pepper freshly ground
  • 2-3 thick slices sourdough bread griddled or lightly toasted


  • In a medium sized bowl, combine the olive oil, balsamic vinegar, and finely grated garlic, and whisk thoroughly.
  • Add the finely diced red onion, red chilli, and diced tomatoes and mix well with sallad servers or a large metal spoon.
  • Sprinkle over sea salt and shredded basil leaves, grind fresh black pepper over the mixture, and mix again.
  • Cover bowl with cling film and refrigerate for 60-90 minutes.
  • Just before serving, lightly toast 2-3 thick slices of sourdough bread and cut into bit sized pieces. Place over the bottom of the serving bowls.
  • Remove the tomato mixture from fridge, stir thoroughly, then carefully spoon the dressing over the lightly toasted sourdough. Then spoon the remaining mixture over the dressing-drenched sourdough.
  • Garnish with basil leaves, a drizzle of olivie oil, and freshly ground pepper


If you do not have fresh basil leaves at hand, chopped fresh parsley makes for a very good substitute.
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