Tomato and basil bruschetta

tomato & basil bruschetta

Dr Jane Varney - Research Dietitian, 23 October 2015

Tomato and basil bruschetta

Serves 4


  • 4 medium tomatoes, deseeded, finely chopped
  • 1/4 cup torn fresh basil leaves
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon caster sugar
  • 1/4 cup olive oil
  • 8 slices sourdough spelt bread*
  • Salt and pepper


  1. Combine tomato, basil, vinegar, sugar and 1 tablespoon of oil in a bowl. Season with salt and pepper.
  2. Preheat grill on medium-high. Place bread on a baking tray. Grill for 1 to 2 minutes each side or until golden. Transfer to plates. Drizzle with remaining oil. Spoon tomato mixture onto toast. Serve. 

Stay tuned for the next Monash Uni Certified bread recipes we'll be revealing over the coming weeks!

*Monash University Certified lowFODMAP sourdough spelt bread 

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