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Tomato Bruschetta

Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine Italian
Servings 6
Calories 166 kcal


  • 6 slices sourdough
  • 1 tbsp garlic powder
  • 200 g sun dried cherry tomatoes
  • 50 ml Italian tomato sauce
  • 50 ml 100% Italian extra virgin olive oil
  • 50 g baby spinach
  • Pinch of salt

For decoration

  • Almond slices


  • Pour olive oil into a small baking tin and arrange a large cherry tomato in the oven. Heat oven to 200 degrees and bake for 20-30minutes. Allow the skin of the tomatoes to shrink.
  • Cut the sourdough into 6 slices about 1 cm thick. Arrange the sourdough slices on a baking sheet after lining with a baking paper.
  • Pour extra virgin olive oil into a small bowl, then add the garlic powder. Stir until the garlic powder is combined with the olive oil. With a kitchen brush, apply the mixture to the surface of each slice of sourdough.
  • Set aside for 2 minutes and allow the olive oil and garlic mixture to soak into the bread. Place the pan in an oven preheated to 180 degrees and bake for about 20 minutes or until the sourdough turns golden in the middle, and brown cover.
  • Squeeze sun dried cherry tomatoes, salt to taste and sprinkle over bruschetta.
  • Apply tomato sauce in a thin layer, arrange baby spinach and return the pan with Bruschetta to the oven preheated to 180 degrees. Bake for another 5 minutes.
Keyword bruschetta, italian bruschetta, tomato, tomato bruschetta