Italian cherry tomato bruschetta breakfast recipe

Cherry Tomato Bruschetta

This Italian basil cherry tomato bruschetta is refreshing and delicious breakfast recipe. A easy and healthy vegan recipe for the summer days. You could slice the bread into smaller pieces and chop the tomatoes to make some colourful appetisers or party snacks.


Serves : 2 servings

Preparation time : 3 minutes

Cooking time : 5 minutes


  • 1 ciabatta
  • 250 g of mixed cherry tomatoes
  • 6 or 7 basil leaves
  • 2 tbsp of extra virgin olive oil
  • pinch of ground black pepper
  • pinch of rock salt
  • 1 tsp of fresh lemon juice or white wine vinegar
  • 1 clove of raw garlic


Roll up 6 to 7 pieces of basil leaves and slice them into strips.

Halve or quarter the cherry tomatoes.

Put the sliced cherry tomatoes and basil into a big bowl. Add a pinch of rock salt.

Add a bit of freshly grounded black pepper.

About 1 tsp of fresh lemon juice.

Add a table spoon of extra virgin olive oil.

Then mix everything together and have a taste.

Cut a loaf of fresh ciabatta into 4 pieces and set aside.

Brush some extra virgin olive oil on one side of the bread.

Heat up a pan and put the bread in the pan facing down. Take the bread out when the bread is brown and warmed through.

Halve a clove of garlic and rub it on the bread.

Then put the seasoned tomatoes on top of the bread.

A refreshing summer breakfast is done. Enjoy!

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