MISC RECIPES - Dips/Spreads/Sauces/Pastes


June 10, 2021 | Recipe by Bake with Paws

I have been attempted a few Sourdough Batard and ended up with a lot of bread.  My hubby turned them into these delicious Classic Bruschetta. 

This Classic Italian Bruschetta is adapted from Vincenzos Plate.

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Recipe - Classic Bruschetta


250g fresh, ripe tomatoes (I used cherry tomatoes)
Fresh basil
Sourdough bread, sliced
2 garlic cloves (skin removed)
3 - 4 Tbsp  extra virgin olive oil
Salt to taste
Black pepper to taste


Preparing the topping:
  1. Wash the tomatoes, chop them roughly and transfer into to a mixing bowl.
  2. Add extra virgin olive oil, salt, black pepper and one clove of crushed garlic.
  3. Tear the fresh basil leaves into smaller pieces and add over the tomatoes.  Mix well and leave it to rest for 10 - 20 minutes in the fridge or at the counter, whichever you like.
Preparing the bread:
  1. Slice the bread.
  2. Place the slices of bread in the toaster and toast until golden brown and crispy (we used a toaster oven)
  3. Once the bread is ready, rub the garlic on top of the side facing up until the garlic slightly melt on top of the bread.
  4. Scoop up the juice from the tomatoes and add to each slice of bread before adding the chopped tomatoes.  Then add a few more pieces of fresh basil on top.