This tomato bruschetta is a celebration of fresh, simple ingredients coming together to create a flavours that will transport you straight to the sunny hills of Tuscany. Perfect as an appetiser or a light lunch. Bruschetta is a versatile and crowd-pleasing dish that's sure to impress.

At the heart of this recipe are juicy, ripe tomatoes, which provide a burst of vibrant flavour. Combined with aromatic basil, a drizzle of high-quality extra virgin olive oil, and a hint of garlic, these tomatoes are transformed into a mouthwatering topping. The base is a slice of toasted rustic bread, to provide the ideal crunchy contrast to the soft, juicy topping. A sprinkle of sea salt and a dash of balsamic vinegar complete this simple yet extraordinary dish.



  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 4 large tomatoes, finely chopped
  • Kosher salt 
  • 1/4 cup thinly sliced fresh basil
  • 2 tbsp balsamic vinegar 
  • Pinch of crushed red pepper flakes


  • 1 large baguette, sliced 1/4" thick on the bias
  • Extra-virgin olive oil, for brushing
  • 2 cloves of garlic, halved
  • 2 tbsp smooth ricotta



  1. In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
  2. Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
  3. Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days.


  1. Preheat oven to 200°C
  2. Brush bread on both sides with oil and arrange on large baking sheet. 
  3. Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
  4. Arrange bread on a platter, slather on the ricotta and spoon on the  tomatoes just before serving.
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