Check Out My Full Travel Journal Follow My Journey Keep Reading Let’s Go Search Submit View All Of My Travel Photos Previous Next Previous Next Close Close Close Facebook Instagram Instagram Menu Recipes Travel Wine Map Cluster Map Pin Map Pin Map Pin Origin Pairing Tasting Notes Facebook Pinterest Twitter Facebook Pinterest Twitter Stella Monte Moscato Pinot vespa-prosecco

Back to All Posts

Tomato Bruschetta with Fresh Basil on Toasted Crostini

  • Pairs with: Pinot Grigio
  • Prep time: 10 min
  • Cooking time: 10 min
  • Difficulty: easy
  • Cannot be frozen
Ingredients
  • For the bruschetta:
 1 small white onion, finely chopped
  • 1 clove garlic, minced
  • 1 pinch sugar
  • 7 tbsp extra-virgin olive oil
  • 4 large vine tomatoes, cored, seeded and roughly chopped
  • 1 small bunch basil, leaves only
  • kosher salt
  • freshly ground black pepper
  • To serve: 
4 small ciabatta breads, split in half
  • extra-virgin olive oil
Instructions
  1. For the tomato salad: Combine the onion, garlic, sugar, extra-virgin olive oil and some salt and pepper in a large serving bowl.
  2. Stir well to combine. Add the tomato, stir again and set aside.
  3. To serve: Preheat the broiler to hot. Brush the cut sides of the ciabatta with some extra-virgin olive oil.
  4. Grill for 2-3 minutes, turning once, until golden-brown and lightly charred.
  5. Remove from the grill and leave to cool. Add the basil leaves to the tomato salad and stir well. Adjust seasoning with more salt and pepper as needed.
  6. Serve the salad from the bowl with the toasted ciabatta bread on the side.

Print Recipe