An antipasto favourite.

  • 5 mins cooking
  • Makes 4 Item
  • Print
The beauty of this bruschetta recipe lies in the simple combination of fresh ingredients. Crusty toasted bread with fresh tomatoes and herbs. This dish is a popular addition to any antipasto plate, or delicious on its own.


  • 2 medium tomatoes (300g), seeded, chopped finely
  • 1/2 small red onion (50g), chopped finely
  • 1 clove garlic, crushed
  • 1 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 4 slice sourdough bread (280g)
  • cooking-oil spray
  • 2 tablespoon finely shredded fresh basil


  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Combine tomato, onion, garlic, vinegar and oil in small bowl. Stand 20 minutes.
  • 3
    Meanwhile, place bread on oiled oven tray; spray with cooking oil. Toast, in oven (or under grill), until browned both sides.
  • 4
    Stir basil into tomato mixture, spoon onto toasted bread.

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