Tomato and rocket bruschetta

This tomato and rocket bruschetta would make a lovely fresh starter to your next summer barbecue. For a variation, replace the dill with basil and add a little garlic.

  • 15 mins cooking
  • Serves 2
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Tomato and rocket bruschetta
  • cooking-oil spray
  • 250 gram cherry truss tomatoes
  • 1/3 cup (65 grams) cottage cheese
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoon finely chopped fresh dill
  • 2 thick slices soy and quinoa bread, toasted
  • 20 gram rocket leaves


Tomato and rocket bruschetta
  • 1
    Preheat grill. Line an oven tray with baking paper.
  • 2
    Place tomatoes on tray; lightly spray with oil, season. Grill 5 minutes or until tomatoes begin to collapse.
  • 3
    In a small bowl, combine cheese and herbs; season with pepper.
  • 4
    Spread cottage cheese mixture over bread slices; top with rocket and tomatoes.


To make this recipe even faster, roughly chop the tomatoes instead of grilling.

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