Preparation Time: 15 mins | Cooking Time: 5 mins | Serves: 4-6


  • 1/2 red onion
  • 4-5 medium tomatoes
  • 2 cloves of crushed garlic
  • 4-5 fresh basil leaves
  • 20 ml balsamic vinegar
  • 50ml extra virgin olive oil
  • 1 white Cawa Bakery sourdough baguette


  1. Gently mix the onions, tomatoes, garlic and basil in a large bowl (take care not to mush the tomatoes up too much!).
  2. Add the balsamic vinegar and extra virgin olive oil.
  3. Add salt and pepper to taste and mix.
  4. Cover and pop in the fridge for an hour, this will allow the tomatoes to absorb the flavours
  5. Slice the baguette loaf diagonally into thick slices and lightly toast.
  6. Spoon a portion of the bruschetta mixture onto the toasted bread.
  7. Serve as a starter or light lunch on a summer day!

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