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    Cherry Tomato Bruschetta

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    Cherry Tomato Bruschetta

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes
    • Total time: 18 minutes 20 minutes

    Makes: 16


    • 1 Waitrose Ready to Bake Ciabatta
    • 3 tbsp 'Il Grezzo' Italian Extra Virgin Olive Oil
    • 1 clove garlic, finely chopped
    • 250g cherry tomatoes, washed and halved
    • 1 pack fresh basil, stalks removed
    • Salt and freshly ground black pepper


    1. Preheat the oven to 220°C, gas mark 7. Trim the ends off the ciabatta then cut it into 16 slices. Brush each side lightly with 2 tbsp olive oil and place on a baking tray in a single layer.
    2. Mix the remaining olive oil with the garlic and cherry tomatoes and a little seasoning. Spread the mixture on the slices of bread.
    3. Bake for 6-8 minutes, until the bread is crisp and the tomatoes softened. Leave for at least 2 minutes before serving, to allow the tomatoes to cool slightly. Roughly shred the basil leaves, scatter over the top and serve.

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    Mushroom and lemon bruschetta.
    Prepare the ciabatta as in step 1. Then, gently fry 1 chopped clove garlic in 1 tbsp olive oil until softened. Mix with 150g sliced chestnut mushrooms and season. Spoon on top of the ciabatta and bake for 6-8 minutes until cooked. Serve garnished with 2 tbsp chopped parsley mixed with the finely grated zest of ½ lemon.

    Dolcelatte and honey bruschetta.
    Prepare the ciabatta as in step 1. Slice 200g Dolcelatte and arrange over the ciabatta. Drizzle with a little honey and place in the oven for 2-3 minutes until the cheese is warm. Serve immediately.


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