Rosemary & Black Pepper Tomato Bruschetta

Tomato Bruschetta with rosemary and black pepper. Includes measured ingredients and a step-by-step method.

Ingredients

• 8 slices baguette or ciabatta
• 400 g ripe tomatoes, diced
• 1½ tbsp olive oil, divided
• 1 tsp red wine vinegar
• ¼ tsp salt
• ½ tsp finely chopped rosemary
• ¼ tsp ground black pepper

Method

1. Heat the oven to 400°F (200°C). Brush bread with half the oil and place on a baking sheet.
2. Toast for 6–8 minutes, turning once, until crisp and lightly golden.
3. Mix tomatoes with remaining oil, vinegar, salt and the rosemary and black pepper ingredients. Leave for 5 minutes, then spoon off excess juice.
4. Spoon the tomato mixture onto the toast just before serving.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.