Tomato + Basil Bruschetta

  • 10min
  • 15min
  • 6

Tomato and Basil Bruschetta

  • 45 ml olive oil

  • 30 ml butter, melted

  • 1 baguette, sliced

  • 1 clove garlic, crushed 

  • 500 g mixed baby tomatoes, halved

  • 15 ml honey or maple syrup

  • 150 g burrata cheese, torn

  • 50 g basil leaves

  • Zest of 1 lemon (optional)

  • Flaked sea salt and freshly ground black pepper


  • 80 ml reduced balsamic vinegar         

  • 60 ml olive oil


  1. 1

    To make the tomato and basil bruschetta: Heat a griddle pan on the stove over medium-high heat. Combine half the olive oil and melted butter. Brush the bruschetta slices on both sides.

  2. 2

    Toast the bruschetta slices on each side in the griddle pan. The griddle pan gives the bread those lovely charred markings and toasts it to a crisp. You’ll need to toast each side for about 4 minutes.

  3. 3

    In a large non-stick frying pan, heat the remaining oil and sauté the garlic for 30 seconds. Add the tomatoes while you slightly toss the pan for about 5 minutes, so the tomatoes are coated in the flavoursome garlic and oil blend.

  4. 4

    Add the honey or maple syrup. Cook for 1 minute. Remove the pan from the heat and set aside.

  5. 5

    Top each bruschetta slice with the slightly seared and cooked tomatoes, torn burrata, basil, and lemon zest.

  6. 6

    Now season the slices with salt and pepper, arranging them invitingly on a platter.

  7. 7

    To make the dressing: Mix the dressing ingredients together and gently drizzle over the bruschettas and serve.

Siba’s tip…

This grander version of the humble open cheese and tomato toasted sarmie is a perfect example of how the best culinary creations can also be the simplest ones. I hope this inspires you to think of your own ways to transform your other simple favourites into gourmet greats!