Summer 2023

Tomato, Red Onion and Anchovy Bruschetta

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Serving: 4 as a starter

Prep Time: 10 minutes

Cook Time: 5 minutes



4 slices of sourdough bread, toasted

2 tbsp extra virgin olive oil, plus extra for drizzling

2 garlic cloves

300g mixed heritage tomatoes, chopped

1 red onion, finely sliced

Maldon Salt

Cracked black pepper

1x 250g tin of anchovy fillets in olive oil

Basil leaves, to garnish


Looking for a delicious and super easy recipe to make? Our bruschetta recipe is the perfect appetizer, paired with juicy tomatoes and fresh, red onion for a burst of summertime flavour! We also add a few anchovy fillets on top of the veg to give a rich, umami flavour to the dish.

What is bruschetta?

Did you know ‘bruschetta’ actually refers to the bread! The word is derived from the verb ‘bruscare’ which means to char or toast. The word was invented to name stale slices of bread which had been toasted and then smothered in olive oil, garlic and salt.

However, commonly today bruschetta is known as a classic Italian antipasto, comprising of bread that is toasted in the oven/grilled, rubbed with garlic and salt and then topped with tomatoes.

What do you eat with bruschetta?

We recommend pairing bruschetta with a delicious caprese salad…light and refreshing, it’s a match made in heaven! The use of fresh tomatoes, mozzarella and basil compliment the flavours and textures of the crunchy bruschetta.

If you’re looking to expand your selection of antipastos, try cooking our padron peppers along with your bruschetta – bold and hearty in flavour, the textures of both dishes compliment each other beautifully!

Here is how to make our Tomato, Red Onion and Anchovy Bruschetta…

  1. Start by toasting your bread – we like to use a griddle pan for this as the charred edges add a lovely flavour, but using a toaster also works well.
  2. When the toast is still warm, drizzle with a little oil and then use garlic clove cut in half and rub it all over the bread – this will infuse it and compliments the tomatoes.
  3. In a small bowl, add the chopped mixed tomatoes and finely sliced red onion. Season this with the Maldon Salt and cracked black pepper, and add the 2 tbsp of olive oil. Toss this together.
  4. Spoon the tomatoes onto your prepared toasts. You could finish it here with some basil however we like to add some anchovy fillets too.
  5. Garnish with the basil leaves and serve while the toast is still a little warm.
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