Sourdough Bruschetta

Crispy, garlicky sourdough bread topped with the most delicious tomato, basil and olive oil mixture you've ever tasted! This sourdough bruschetta is the epitome of summer snacking!

Course Appetizer

Cuisine Italian

Keyword Sourdough Recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings slices

Calories 136kcal

Ingredients

Sourdough Bread Base

4 Slices of Sourdough Bread (sliced around 1-2 cm thick)
20 g Olive Oil (for drizzling over the top of the bread)
1 Clove Garlic (for rubbing on sourdough)

Bruschetta Topping

650 g Tomatoes (approx. 8 medium Roma tomatoes)
2 Shallots (green spring onions or half a red onion)
4 Cloves Garlic (finely diced or minced)
20 g Olive Oil
15 g Balsamic Vinegar
Fresh Basil (a good handful)
5 g Salt (1 tsp)
3 g Pepper (1 tsp)

Instructions

Preparing the Bruschetta Topping

Dice the tomatoes and finely chop the shallots. Combine the diced tomatoes, shallots, minced garlic, balsamic vinegar, extra-virgin olive oil, basil, salt and pepper into a large bowl and gently mix to combine. Place mixture into the fridge to chill for around an hour before you prepare the sourdough toast.

Preparing the Sourdough

Take the slices of sourdough bread and place onto a baking tray lined with parchment paper. Drizzle each slice with olive oil and place into a 200C (390F) until just lightly toasted and crispy.
Once you've removed the sourdough from the oven, gently rub each slice of bread with the raw garlic clove.
Top each slice of sourdough with a generous amount of tomato and basil mixture and enjoy!

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