Colourful Bruschetta

With my colourful bruschetta, you are in for a treat!

What matters most in a bruschetta is having really fresh ingredients, ones that give all their flavour, their crunch or their softness in every bite.

Simple but so exquisite, it's pure heaven in the mouth.

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What you need to make this colourful bruschetta:

Cherry tomatoes and pearl onions — slow-cooked together in the pan, they give up their water and concentrate their sweet flavour: the base of the whole topping.
Mini bocconcini — their creaminess contrasts with the crunch of the toasted bread.
Country bread — grilled under the broiler, it's the crisp base for the whole topping.
Red onion — raw, in fine half-rounds, it adds crunch and a bit of bite.
Garlic — mixed into the olive oil to brush the bread before grilling.
Fresh basil — shredded at the last moment, it perfumes the whole bruschetta.
Olive oil and herbes de Provence — the mixture that brushes and flavours the bread before cooking.
Balsamic vinegar — a thread added right at the end, for the acidity that lifts everything else.
Salt and pepper — season the topping and the final assembly.

Why this colourful bruschetta must be on your menu!

The slow cooking can't be shortened: twenty minutes in the pan is what the tomatoes and onions need to give up their water and concentrate their flavour.
A real guarantee of taste.
Balsamic goes on last: as a thread, never as a marinade, so its sharp acidity comes through instead of drowning everything else.
Assembled at the last minute: the bread is brushed and grilled ahead of time, but everything is put together right before serving.
Otherwise the bread turns soggy.
Perfect for entertaining: with a good glass of wine and a few friends, it makes a starter that impresses.
Or, in a smaller format, a festive appetiser.

Colourful Bruschetta

Garlic-toasted country bread topped with slow-cooked cherry tomatoes and pearl onions, mini bocconcini, basil and balsamic.

Prep 20 min

Cook 30 min

Total time 50 min

Course: Snack Cuisine: Italian Keyword: Colourful bruschetta Calories:

Ingredients

Servings: 6 servings

Instructions

If any cherry tomatoes are too large, halve them. Peel the pearl onions. Shred the basil. Slice the red onion into fine half-rounds. Chop the garlic.
In a small bowl, mix the olive oil, herbes de Provence and garlic.
On a baking tray lined with parchment, lay out the slices of country bread. Brush them with the oil-garlic mixture.
Switch the oven to grill and bake for about 7 minutes, until the bread is golden. Take the slices out and set aside.
In a generously oiled non-stick pan over medium-high heat, add the tomatoes and pearl onions. Cook for at least 20 minutes, until they have softened and can be crushed easily. Season with salt and pepper.
Put each slice of bread on a plate. Top, in order, with: the tomato and onion mixture, the mini bocconcini — about 6 per slice — the red onion, the basil, a thread of balsamic vinegar, salt and pepper.

Nutrition (per serving)

Tips

Allow the full 20 minutes of slow cooking: that is where the flavour concentrates.
Brush the bread with the oil-garlic mixture before grilling, never after.
Watch the 7 minutes under the grill; bread goes from golden to burnt very fast.
Build the bruschettas just before serving, or the bread goes soggy.
The balsamic goes on last, as a thread, not as a marinade.

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