Tomato Bruchetta!

Hey guys, i’m sorry I haven’t blogged for a while, the results of year seven end of term exams! You spend a whole week revising, and you find you have absolutely no time to do anything else. I want to tell you about a cookbook I hadn’t touched at all, and yet last night, I found myself reading it, wanting to cook, and excited to cook! My aunt had given it to me for christmas, and at the time I hadn’t thought much about it. It was The silver spoon cookbook for children, full of italian-style recipes. I went through it, putting card bookmarks in the recipes I wanted to try. These included: tomato bruchetta, pizza dough-and toppings-, fresh pasta dough and how to cook it with different sauces, foccacia (a type of flatbread), a marbled ring cake, hazelnut cake and fruits of the forest ice-cream. I planned to do something simple that I could easily do on my own for my family at lunchtime, so I tried doing Tomato bruchetta. The picture below is of my effort!


I think it turned out pretty well, so I shall share the recipe with you:


Enough for four people.

  • 1 small rustic loaf or one small baguette
  • 4 tablespoons of extra-virgin olive oil
  • 7 ripe plum tomatoes
  • 1 clove of garlic
  • freshly ground black pepper
  • a few fresh basil leaves


  • Turn the oven on to 180 degrees/gas mark 4. Using a serrated knife, slice the bread into eight slices
  • Lay the bread flat on the baking tray, and using a spoon, drizzle two tablespoons of olive oil over the slices
  • Wearing oven gloves, put the tray into the oven. After ten minutes, take the tray out, turn the slices over, then put them back in for another ten minutes
  • When you take the bread out, they should all be a light golden brown colour, and slightly crisp. Leave them to cool for a while
  • Cut the ripe plum tomatoes in half, then using the bridge technique, dice the tomato halves with the flat sides facing downwards
  • Peel the papery skin of the garlic clove, and rub the clove over both sides of each slice of bread. 
  • put the toasted bread on a big plate, divide the tomatoes between them, adding into the mixture some ripped up pieces of basil. Drizzle the rest of the olive oil on top of the bread with tomatoes on, and if you want you can add on some black pepper. 

I hope you try the recipe,

SparrowHorse x