Tomato and Chilli Bruschetta is a perfect idea for a meal whether it be for 2 people or a dozen. The moist tomatoes with with the garlic, olive oil and soft mozzarella cheese makes this a mouth watering treat. Serve as a starter, canapes and side dish, it just works. This Italian dish also looks amazing but can be pimped by adding Worcestershire Sauce or a little chilli sauce. Furthermore, add a small salad to this vegetarian dish and you have a main dish for a light meal.

Tomato and Chilli Bruschetta

A simple vegetarian dish full of lavour, colours and texture. Perfect start to a meal.

4.66 from 109 votes

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Course: Canapes, Main Dish, Side Dish, Starter

Cuisine: Italian

Keyword: Baguette, Cheese, Chillies, Herbs, Mozzarella, Vegetables

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: Slices

Calories: 141kcal

Ingredients

2 cloves garlic peel
1 large baguette sliced
2 tbsp extra virgin olive oil
250 g mozzarella sliced
18 large tomatoes chopped
1 medium red chilli deseed/sliced
½ bunch basil finely sliced
salt to taste
ground pepper to taste

Instructions

Preheat the oven to 400F/190C/Gas Mark 5
In a mixing bowl add the chopped tomatoes, teaspoon of olive oil and sliced red chilli and stir to combine.
18 large tomatoes, 1 medium red chilli
Cut the baguette into 1-inch-thick slices and place onto a baking tray.
1 large baguette
Place in the oven until the slices just start to turn brown. About 2 – 3 minutes. Remove from the oven.
Rub one side of the bread using the garlic cloves and then drizzle a little olive oil over each one.
2 cloves garlic, 2 tbsp extra virgin olive oil
Add the sliced mozzarella to the bruschetta and put back into the oven for literally seconds just enough to melt the cheese.
250 g mozzarella
Remove from the oven and spoon the tomato mixture over the bruschetta with a sprinkling of basil leaves.
½ bunch basil, salt, ground pepper
Serve either warm or cold.

Nutrition

Tomato and Chilli Bruschetta