tomato bruschetta

Tomato Bruschetta – Vegan, Easy and Tasty

Tomato Bruschetta


  • 350 gr. bread
  • 75 ml olive oil
  • 2 clove(s) of garlic
  • 2 tomatoes
  • 2 tbs basil leaves
  • 1 tbs balsamic vinegar
  • salt
  • pepper


Preheat the oven to 180ο C (350ο F) set to fan.

Cut the bread into 8-9  slices and brush them with 50 ml olive oil.

Put the slices into a baking pan, one next to the other, and bake them in the oven for 5 min.

Remove from the oven, flip the slices over, and bake them for another 5 min.

Remove the baking pan from the oven.

Cut one clove of garlic in half, pierce the one half with a fork, and brush the bread slices with it -with its cut side- so that the slices get the aromas of the garlic.

Follow the same process for the other half of the garlic clove.

Cut the tomatoes into small cubes, finely chop the second clove of garlic and the basil leaves, and add them into a bowl.

Add the balsamic vinegar into the bowl along with salt and pepper, and mix with a spoon.

Divide the tomato mixture among the bread slices.

Serve with basil leaves.

tomato bruschetta
Tomato Bruschetta