Tomato bruschetta is definitely one of my favourite entrées to order when I eat out at restaurants. I’m not normally a big fan of tomatoes but there’s just something about the warm, crispy toast, the balsamic vinegar and the balance of tomato and garlic that just hits the spot. The other day I was feeling a bit hungry and wanted to make a snack. Rifling through my pantry, I didn’t really see anything that caught my eye as it was quite empty. Then I found some tomatoes, we had some bread in the pantry and from there I created something which has quickly become a go-to snack for me. I used wholemeal bread to make my version of bruschetta but you can use rye bread, white bread, bread with seeds in it and more – there’s no ‘one type’ of bread that bruschetta works well with. If you’re looking for a “lighter” or lower-calorie version, you could make the bruschetta on rice cakes or crackers (like Ryvitas).
Healthy tomato bruschetta on toast:
- 1 large tomato (I used a roma tomato)
- 1 clove garlic (crushed)
- 2 slices wholemeal bread
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- salt and pepper, to taste
- Fresh basil leaves
- Cut the tomato into small, dice-shaped piece and place into a small bowl.
- Add the crushed garlic, olive oil, balsamic vinegar and salt and pepper to the bowl and stir well.
- Put the bread into the toaster and lightly toast.
- Divide the bruschetta topping between the two pieces of toast. Top with fresh basil leaves and enjoy!
Tips & tricks:
- You can grill the bruschetta in the oven if you’d like – I just didn’t have the time to do so.
- If the vinegar and garlic tastes in this recipe are too strong for you, feel free to reduce the recipe amounts. I just love vinegar and garlic so love the strong taste!
If you like this recipe, have a look at the other recipes I’ve shared on my website here. If you have a recipe that you’d like to share with others on my website, please contact me here or leave a comment below.
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