Tomato & Chilli Bruschetta

This is another 'based on something from when I worked at Old Orleans' recipe, perfect as a summer lunchtime snack or as a starter for a dinner party


Tomato & Chilli Bruschetta

Serves: 4  slices
Prep Time: 15 minutes
bread, bruschetta, garlic, chilli, tomato, olive oil


  • 1 part-baked baguette (approx 45cm length)
  • 250g cherry plum tomatoes
  • 1 large mild red chilli
  • Balsamic syrup/glaze
  • Basil leaves
  • 1tsp olive oil
  • 1/2tsp balsamic vinegar
  • 1/2tsp soy sauce
  • 1 clove of garlic, peeled
  • Fresh parmesan, shaved


  1. De-seed and finely chop the tomatoes and place in a bowl
  2. Finely chop the basil leaves and add to the bowl
  3. De-seed and finely chop the chilli and add to the bowl
  4. Add the olive oil, soy sauce and balsamic vinegar to the bowl, stir, season well and leave to rest for 20 minutes
  5. Bake the baguette, allow to cool slightly, cut in half width-ways and then length-ways and then toast
  6. Cut the end off the clove of garlic and rub the cut end lighly over the bread
  7. Drain any excess liquid from the tomato mixture
  8. Place the baguette portions on plates, heap with the tomato mixture, place shavings of parmesan on top and then drizzle with balsamic glaze

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