This isn’t traditional Italian bruschetta but it’s quick, very tasty and you can make it fat free by using bread rather than garlic bread and leaving out the parmesan cheese!

Serves 2


Small (approximately 325g) punnet of plum cherry tomatoes, quartered
¼ small red onion, finely diced
1 clove of garlic, crushed (and one to rub on the toast if using bread)
Fresh basil, sliced (to taste)
Balsamic glaze (to taste – I like loads and use about 1 tbsp for this recipe)
Salt & pepper (to taste)
4 thick slices of french bread or pre-prepared garlic bread
Freshly grated parmesan (optional)


  1. Mix together tomatoes, onion, garlic, basil, balsamic glaze and salt & pepper (and a glug of olive oil if desired).
  2. Toast bread or bake garlic bread according to instructions. If using bread, rub with garlic.
  3. Pile tomato mixture onto bread and top with freshly grated parmesan (optional).