Tomato Bruschetta with Rocket

    30 minutes

    This is a great starter or party finger food. It's a delicious combination of fresh tomatoes, garlic and rocket.

    19 people made this

    Serves: 32 

    • 20 plum tomatoes
    • 4 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 8 cloves garlic, minced
    • 100g wild rocket, chopped
    • 20 sun-dried tomatoes packed in oil, drained and chopped
    • 3 tablespoons freshly grated Parmesan cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring 4 litres of water to the boil in a large saucepan. Place the tomatoes in the boiling water for about 1 minute to loosen the skins. Drain and rinse with cold water. Peel, core, seed and coarsely chop.
    2. Heat the olive oil in a large frying pan over medium heat and add the tomatoes, salt and pepper. Slowly cook and stir for 15 minutes.
    3. Stir in the garlic and cook 5 minutes. Stir the rocket into the mixture then remove frying pan from heat. Transfer mixture to a large bowl.
    4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Use the mixture right away to top thick slices of toasted ciabatta or crusty bread, or refrigerate until ready to use.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (15)


    Altered ingredient amounts. Skipped the sundried tomatoes and doubled the rocket. Came out perfect!  -  29 Sep 2008


    Made it vegetarian. loved the recipe but didn't like the cooking part. I think it should be fresh tasting if it is going to be a brushetta. I add the garlic, parmesan and olive oil to the food prossessor and made a pesto, then added then sundried tomatoes and gave it a course chop spread that on the bread and then added the fresh chopped tomatoes and garnished with a chiffonade of basil.  -  29 Sep 2008


    This is delicious! I cut this recipe down to 4-5 servings. I used 3 plum tomatoes, 2 tablespoons olive oil, 1 large clove garlic, 3 sun-dried tomatoes, small amount of chopped rocket, ground black pepper to taste and 1 tablespoon of grated cheese. This was so good, we ate it right out of the frypan served on french bread. I will make this again and next time I will try it chilled in the refrigerator.  -  29 Sep 2008