Buttery bruschetta with tomatoes

Recipe from: 6 April 2010

Ingredients 10
Servings 1
Minutes 5mins


Serving Change
  • Cherry tomatoes
  • Ripe Salad tomatoes, cut into chunks
  • Balsamic vinegar
  • Sugar
  • Salt
  • Black pepper
  • Fresh basil and a few tbsn of Basil Pesto
  • Ciabatta/Baguette, sliced
  • Butter
  • Oil


In a bowl, combine all the tomatoes, vinegar and spices and make sure that the balance between sweet and salty is good.

In a hot pan, melt the butter and add a dash of oil. Fry the bread until golden and crisp, (about 2 mins per side) and serve warm with the tomatoes piled ontop.

The amounts aren't specific. You need to keep tasting the tomatoes until you have the perfect balance between salty, sweet and a little tart-ness from the vinegar.

I also used 3 different tomatoes for added interest and it worked really well.

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Read more on: starch  |  shallow-fry


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