Tomato bruschetta

No antipasto plate is complete without a serving of bruschetta. This tomato version may look simple, but the addition of fresh herbs and mozzarella take this classic dish to new heights.

  • 15 mins cooking
  • Serves 4
  • Print


Tomato bruschetta
  • cooking-oil spray
  • 8 thick slices sourdough bread
  • 400 gram mixed tomatoes, sliced
  • 500 gram mozzarella cheese, torn
  • 1/3 cup olive oil
  • 2 tablespoon fresh basil, coarsely chopped
  • 2 teaspoon fresh chervil, finely chopped
  • 2 teaspoon fresh tarragon leaves
  • 1 tablespoon finely grated parmesan cheese, to serve
  • extra fresh basil leaves, to serve


Tomato bruschetta
  • 1
    Spray bread slices with oil; toast, both sides, in grill pan. Top toasts with tomato and mozzarella; drizzle with combined oil and herbs.
  • 2
    Sprinkle bruschetta with parmesan; season and top with extra basil leaves to serve.

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