Tomato and Chilli Bruschetta

Ah bruschetta, summer on toast!

This is one of my favorite ways to enjoy the bounty of a barbecue. Pronounced “brusketta”, this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh chilli, garlic, and olive oil.


  • 6 ripe plum Italian tomatoes (about 1 1/2 lbs)
  • 3 teaspoons brown sugar
  • 2 Teaspoons minced garlic
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon extra virgin olive oil.
  • 2 or 3 green chillis, seeded and chopped
  • 1 teaspoon salt.
  • 1/2 teaspoon freshly ground black pepper.
  • Sliced Italian bread, toasted crispy in the oven
  • Torn Basil leaves


  • Dice the tomatoes until you have a chunky mix, place in a draining bowl mix in the sugar and allow to drain for 2 days. (If you skip this you will have a sloppy watering mix)
  • Once drained add, chopped chilli (careful add according to taste), garlic, balsamic vinegar, extra virgin olive oil, salt and pepper to taste.
  • Mix all together until you have a stunning mix of green and red
  • Tear basil leaves and sprinkle on top for garnish

Serve as a starter on your favourite toasted Italian bread

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