Classic Bruschetta

Good bruschetta is an amazing thing.

It is usually a starter but I like to make massive portions and have it as a meal.

The thing I like about brushetta is the simplicity. It is classic Italian food. In other words it is ALL about the quality of your ingredients. I like to sum up Italian food by the term ‘quality over quantity’.

Buy the firmest tomatoes you can. I use roma and the best quality basil and olive oil you can afford. The only ingredient that isn’t entirely required is the onion, if you are going to be really authentic then leave it out, but I think if you cut it finely enough and use it in small quantities, it adds an extra dimension.

Get a robust bread and cut the slices nice and thick. I use sourdough but any quality bread will do.

Finally, the glaze you can see in the photos adds a great flavour. It will make you look like a chef but very possibly, a total ponce. Still, that might be your thing…..


Serves 4


  • 6 roma tomatoes (or similar firm tomato), thickly diced
  • ½ red onion, finely diced
  • 12 leaves of fresh basil (I use 2 per tomato but you may prefer less)
  • 1 clove of garlic, minced
  • 1 tablespoon good quality olive oil
  • 1 teaspoon salt
  • pepper, to taste
  • 1 teaspoon oregano
  • 2 teaspoons balsamic vinegar or balsamic glaze
  • 8 slices crusty bread, I used sourdough
  • optional: extra olive oil and garlic clove for toasted bread


Make it:

  1. Put a griddle pan on your stove, over a high heat
  2. Chop the tomatoes, I use a really thick dice here as I prefer a chunky bruschetta. I highly recommend you do the same. Add to a large bowl
  3. Dice the onion as finely as your mad skills allow. If it is a large onion, use less than half. This is an ingredient to add subtlety, not a key ingredient
  4. Mix in the rest of the ingredients, minus the basil or glaze if using. When mixing, be really gentle and use a spoon, the last thing you want are mushy tomatoes
  5. Toast the bread for a couple of minutes on each side. Keep an eye on them and make sure they don’t burn. You can use a BBQ (grill) or in your oven if you have no other options
  6. Once toasted, drizzle each slice with good quality olive oil and rub with a clove of garlic. Trust me, this makes a massive difference
  7. Spoon the tomato mixture evenly over the toasted bread
  8. Roll the basil leaves together like a cigar and chop finely, add to the bruschetta
  9. Drizzle with balsamic glaze if using as in the picture.
  10. Get it into ya!


Recommended Tunes:

David Bowie “Blackstar”


I’m still not over Bowie, I don’t think I ever will be. The term legend is thrown around too easily these days, your mate Bill falling off a wall pissed out of his head can be a “legend”. Bowie is a proper legend though and always will be.

This week Dexter performed ‘Lazarus’ at the Mercury Music Awards. It was really good and reminded me that I haven’t used this album yet…..

Listen – but do yourself a favour and buy it on vinyl!!

4 thoughts on “Classic Bruschetta

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