Heirloom Tomato, Mozzarella & Basil Bruschette

Cooking time
Serves2 people
Heirloom Tomato, Mozzarella & Basil Bruschette

Sweet, mutlicoloured heirloom tomatoes are at their best in the summer. Try them served on top of crunchy, toasted slices of garlic-rubbed sourdough. Tear over a ball of creamy mozzarella and add a few fragrant basil leaves. Fast, fresh summer eating – Italian trattoria-style.


  • 2 large slices of sourdough bread
  • 200g heirloom tomatoes
  • 100g mozzarella
  • 1 small garlic clove
  • A handful of basil leaves

Prep: 10 mins | Cook: 5 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Brush each slice of sourdough bread with 1 tsp olive oil. To toast the bread, either pop the slices under the grill for 3-4 mins, turning once, till golden, or griddle them in a ridged pan or frying pan for 4-5 mins, turning once. Cut the toasted slices in half and pop them on 2 serving plates.
2. Roughly chop the heirloom tomatoes. Drain the mozzarella and tear it into small pieces.
3. Peel the garlic and lightly rub it over the toasted bread to flavour it. Spoon over the heirloom tomatoes and top with the mozzarella. Scatter over a few fresh basil leaves, torn in half if large, and a pinch of salt. Drizzle with a little olive oil and serve.
4. The Right Slice
When you're slicing the loaf for your bruschette, cut from the middle of the loaf and aim for slices around 2cm thick.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop