Fresh Tomato Cucumber Bruschetta

When tomatoes and cucumbers are fresh and in season, bruschetta doesn't need much else. A bit of olive oil, some torn basil, good bread, and you have something that tastes far more considered than the effort involved.

Serves: 6 | Cooking Time: 15 mins

Topping:

  • 400g tomatoes, diced
  • 1 continental cucumber, diced
  • 2 cloves garlic, minced
  • Fresh herbs (basil), torn
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Base:

  • 1 sourdough baguette, sliced
  • 2 tablespoons olive oil
  • 1 whole garlic clove (for rubbing)

  • In a bowl, combine diced tomatoes, cucumber, minced garlic, torn herbs, olive oil, and balsamic vinegar. Season with salt and pepper. Let it sit for 10 minutes to let flavours meld.
  • Brush bread slices with olive oil on both sides. Toast in a hot pan or under the grill for 2-3 minutes per side until golden and crispy.
  • While the bread is still hot, rub one side with the whole garlic clove for extra flavour.
  • Spoon the tomato cucumber mixture generously onto each toasted bread slice. Drizzle with a little extra olive oil if desired. Serve immediately.

Storage Tips

  • Best Fresh: Bruschetta is best assembled and eaten immediately so the bread stays crispy.
  • Topping: Store the tomato mixture separately in the fridge for up to 2 days. Drain excess liquid before using.
  • Bread: Toast bread fresh just before serving for the best texture.


Variations

  • Add Cheese: Top with fresh mozzarella or crumbled feta.
  • Avocado Addition: Mash avocado on toast before adding the tomato mixture.
  • White Bean: Mix white beans into the tomato mixture for extra protein.
  • Rocket Addition: Add rocket leaves on top for a peppery bite.

Fresh organic tomatoes and cucumbers from our Large Mixed Produce Box are juicy and flavourful. Simple ingredients showcase their quality. The combination of crispy bread and fresh vegetables is classic Italian perfection.

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