Tomato bruschetta with porcini salt

I found these beautiful heritage tomatoes and fresh olive bread in one of my favourite shops, Bayley and Sage, in Wimbledon village. I knew exactly what I wanted to do with them! heritage_tomatoesolive_breadThese tomato and olive bread bruschetta are really easy to make and burst with so many flavours that all go together beautifully. I love the umami hit from the porcini salt and grated parmesan. The heritage tomatoes make them so colourful too. tomato_bruschetta

Rustle up a couple of slices for a refreshing lunch or make a platter full of them to serve at a party – we served these at our engagement party and they went down a treat!


Serves 1

  • 2 slices fresh olive bread
  • 1 tbsp olive oil
  • 1/2 – 1 tsp garlic purée depending on your taste
  • Small handful heritage or cherry tomatoes (about 1 cup when chopped)
  • 1 tsp balsamic vinegar
  • 1 tsp chopped fresh or frozen basil
  • Pinch of porcini salt
  • Grated parmesan to finish


  1. Mix together the olive oil and garlic purée. Slice the bread and brush one side with the garlic oil. Heat up a griddle pan and place the bread slices oil side down. Leave for 2 minutes and avoid moving them around so that you get a nice charred effect.
  2. Mix the chopped cherry tomatoes, balsamic vinegar and fresh basil in a bowl. It might not seem like a lot of balsamic vinegar but you really don’t need much – it’s all about the tomatoes here.
  3. Top the garlic toasts with the tomatoes and sprinkle each with a pinch of porcini salt and grated parmesan.

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