Little Spoon’s Bruschetta

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December 31, 2013 by cucchiano

I had the amazing experience of spending three months in Venice during my time at university.  It was a fantastic experience and I fell in love with italian food and, in particular, bruschetta.  My flatmate also had a bruschetta addiction and so began the quest for the perfect bruschetta.  The result is this very simple recipe that is great as a starter or, when made in larger quantities, as a canapé.  If you don’t want to mess about with the bread if this is being served as a canapé then you can use the shop bought crostini and add the tomatoes on top.


It’s great if you can allow the tomatoes to marinade for a few hours as the flavours are much better when left to develop.  Enjoy!!


Ingredients (serves 2)

Two handfuls of mixed tomatoes

Small handful of basil leaves

1 large clove of garlic

Extra Virgin Olive Oil

Olive Oil spray

Balsamic vinegar (optional)

Small french loaf or other rustic loaf

Salt and Pepper to taste

Parmesan (optional)



  1. Pre-heat the oven to Gas Mark 2.
  2. Start by slicing the bread on an angle so that you have 4 thick slices.  Ideally leave it to stale for a few hours if you have time.  If not continue anyway…
  3. Rub the whole garlic clove across the top of each slice of bread and then spritz the same side of the bread with a squirt of two of the olive oil spray.
  4. Place the slices on a baking tray (oiled side up) and bake gently for 20-30 minutes until the bread has dried.  Leave to cool and dry out.
  5. Chop the tomatoes into a mixture of sizes – you want some halved, some quartered and others in slightly smaller pieces.  Catch all the juice as you chop and decant the lot into a plastic container or dish.  Drizzle in the olive oil – 2tbsp is about right.  Tear in the washed basil leaves.  Ideally using a garlic press add the clove of garlic and mix together.  If you want to add the balsamic vinegar add about 1/2 tbsp at this stage.  If you have time to allow the flavours to develop leave the container in the fridge with a lid or cover for a few hours.
  6. When you are ready to serve season the tomatoes to taste with salt and pepper.
  7. A tip from Jamie Oliver here… place the bread on the plates and push down with your fingers so that the centre of the bread creates a slight dip.
  8. Spoon over the tomato and basil mixture making sure that each piece of bruschetta gets a good spoonful or two of the tomato and olive juices.
  9. Serve with freshly ground pepper and some grated parmesan if it takes your fancy.




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