Quick Tomato Bruschetta

    Quick Tomato Bruschetta

    Recipe Picture:Quick Tomato Bruschetta
    1

    Quick Tomato Bruschetta

    (9)
    25min


    9 people made this

    This is an extremely easy appetiser. All you have to do is toast thin slices of French bread and top with lightly seared tomato wedges.

    Ingredients
    Serves: 8 

    • 6 large tomatoes, cut into thin wedges
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1 baguette, thinly sliced
    • 65g butter
    • salt and pepper to taste

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. Arrange the tomato wedges in a single layer in a frypan over high heat and cook 1 minute until lightly scorched. Reduce heat to medium-low. Drizzle tomatoes with olive oil and mix the garlic into the frypan. Gently cook and stir until tomatoes and garlic are tender. Remove from heat.
    3. Arrange the baguette slices on a baking tray and toast 5 minutes in the preheated oven or until lightly brown. Spread toasted slices with butter, top with the tomatoes and season with salt and pepper to serve.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (8)

    by
    23

    As I was making a single serving, I toasted the bread in the toaster. As written, it's good but I think some fresh basil and a sprinkle of cheese would make it outstanding. Anyway, thanks, Brenda!  -  24 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    16

    Add some fresh grated parmesean cheese right before serving...can also add a little diced scallion.  -  24 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    14

    This definitely was "E-Z" and gives toast and tomatoes a nice Italian twist! This is very easy to adjust to suite your personal tastes. I opted out of the butter and drizzled a little olive oil on the bread. I also added fresh basil and Parmesan cheese. Next time I might use fresh mozzarella and a splash of balsamic vinegar - delish!  -  18 Sep 2012  (Review from Allrecipes USA and Canada)

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