Bruschetta with Mixed Heirloom Tomatoes and Basil

Tasmanian Natural Garlic & Tomatoes Recipe

In addition to the dishes I specifically developed for our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival, here is another where I have used beautiful heirloom tomatoes and garlic, Thirlstane Gardens green and purple basil, sourdough bread from Sandy’s Sourdough and extra virgin olive oil from Lentara Grove Frantoio or Coronea Grove to create a simple Italian dish called Bruschetta (pron. bru-sketta). Enjoy this anti-pasto with a glass of Prosecco sparkling wine, Tasmanian sparkling, red or white wine and celebrate the joy of eating. Salute!


4-6 medium ripe colourful heirloom tomatoes
3-4 teaspoons finely chopped red onion
Handful or more gently torn basil leaves (both green and purple look and taste fabulous)
Salt & freshly ground black pepper
Extra virgin olive oil
Squeeze lemon juice to taste
Garlic clove cut in half
Slices of sourdough bread


  • Cut the tomatoes into small pieces, place in a bowl. Season with salt and pepper.
  • Add the red onion and basil leaves. Stir.
  • Add the extra virgin olive oil and lemon juice. Stir well to combine.
  • Taste for seasoning. Adjust if necessary.
  • Leave to marinate for about 15-20 minutes at room temperature.
  • Meanwhile, char-grill the sourdough slices on a griddle.
  • Remove the toasted bread from the griddle and quickly rub with the garlic. Place on a serving plate.
  • Place a spoonful of the tomato mixture on top, add a little extra virgin olive oil. Garnish with basil sprigs and serve!

Buon Appetito!

This recipe uses Tasmanian local seasonal ingredients and produce from my kitchen garden.

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