Tomato Bruschetta (Veg)

Discussion in 'Geek Recipes' started by RETARD, Nov 22, 2012.


    RETARD New Member

    Aug 9, 2001
    Makes: 4 serves

    I used to make this dish all the time when i owned a little coffee shop a few years back. My customers would flock to eat this when tomatoes were in season. Admittedly i used to make my own pesto but today was a quick throw together lunch.

    Its super light, massive on flavour & essentially an excellent Vegetarian Dish which you won't even notice (let alone miss) the omission of meat.

    The key components that make this a brilliant meal are obviously vine ripe tomatoes, sea salt & the fresh grated garlic.
    I was lucky enough to have made some bread the other night so i pulled this portion out of the freezer to defrost whilst i made the rest. You don't need to go that far ... but a good solid bread is definitely preferred.


    • 1 x Lightly toasted Batard / Turkish Bread / Sour Dough cut to portion
    • 6 x Diced Vine Ripened Tomatoes
    • 3 T Basil Pesto Mix
    • 1/2 clove freshly grated garlic
    • 1 1/2 tsp Freshly Cracked Black Pepper (more if you like)
    • 1 tsp Salt Flakes (plus a pinch to serve)
    • 6 x Fresh Basil leaves - finely chopped (plus some to garnish)
    • 1 T Capers (optional)
    • 2 T Extra Virgin Olive Oil

    If you want to make your own Pesto:
    • 1/4 cup pine nuts OR Cashews
    • 1 1/2 cups fresh basil leaves
    • 2 small garlic cloves, halved
    • 3/4 cup real shaved Parmesan
    • 5 T olive oil


    1. In a bowl combine the Tomatoes, Basil Pesto, Garlic, Pepper, Salt, Extra Virgin Olive Oil & Basil leaves.

    2. Mix well and cover. Place in the fridge for 15 mins.

    3. Lightly Toast your sliced bread under a griller.

    4. Arrange Bread portions on a chopping board and spoon over the Tomato / pesto juices first, then the tomatoes.

    5. Make large mounds. & Garnish with basil leaves & Capers.

    6. A Final drizzle of olive oil over the top & Some sea salt flakes for texture.

  2. mmBax

    mmBax Member

    Oct 26, 2011
  3. timme_v

    timme_v Member

    Oct 10, 2011
    Very similar to one I made the other week, I used a bit of bocconcini as well.

    So delicious and fresh.
  4. aXis

    aXis Member

    Jun 27, 2001
    Kalgoorlie, WA
    Where is the balsamic vinegar??????

    I love making something similar for breakfast from time to time:

    Good bread - batard or crusty italian
    2 Roma tomatoes or handfull of grape tomatoes (miniature roma)
    1/4 to 1/2 red onion
    2 tbl spoons olive oil
    1 - 2 tbl spoon balsamic vinegar
    2 garlic cloves
    Handfull of fresh basil. It has to be fresh or there is no point

    1) Finely dice the onion, tomato and basil
    2) Finely dice garlic, put in a small microwave safe bowl or cup with some of the oil and zap in the microvate for 30 seconds max. The oil will heat up super fast and deep fry the garlic, taking off the raw edge.
    3) Combine garlic, remaining oil, and balsamic vinegar with the onion/tomato salsa
    4) Add salt to taste. You still want the zing of the balsamic to cut through.
    5) Slice and lightly toast the bread
    6) Pile salsa on top and eat immediately. How much juice you serve is personal preference.
  5. OP

    RETARD New Member

    Aug 9, 2001
    So many version to be had of a brushetta
    Love a good balsamic sadly all i have is a very sweet & thick balsamic in the cupboard.
    I had to get my little bit of acidity from the capers
    This was a work lunch so it was pretty much open cupboard, cut things up, mix in bowl.

    love to hear more versions if anyone has them :)

    nice job all :thumbup:
  6. Armunn

    Armunn Member

    Jun 28, 2001
    Melbourne, VIC
    Love bruschetta, its nice and simple and also helps use up left over tomatoes, basil, etc from pasta.

    I can't believe how some people stuff it up, ordered some from an supposed italian restaurant the other night and it had melted tasty cheese on top, and the bread wasn't even toasted properly it was all soggy
  7. OP

    RETARD New Member

    Aug 9, 2001
    I've been to those restaurants Armunn ;)
    so depressing! I think the worse crime is serving up horrible powdery tomatoes with no juice.
    If its not in season they just shouldnt serve it imo

    I have had some epic versions at a couple of places around town, but its so easy to make and do a pretty decent job of it yourself - so why not eh?


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