Tomato & Basil Bruschetta

A simple, fresh appetiser bursting with flavour and finished with Rusty Bus Extra Virgin Olive Oil and our Caramelised Balsamic.

Serves: 4

Ingredients

  • 1 crusty sourdough or baguette, sliced

  • 2 cups cherry tomatoes, diced

  • 2 tbsp Rusty Bus Extra Virgin Olive Oil, plus extra for drizzling

  • 2 tbsp fresh basil, chopped

  • 1 garlic clove, peeled

  • ½ tsp Gilmore Valley Grove Lemon & Garlic Salt

  • Freshly cracked black pepper

  • Gilmore Valley Grove Caramelised Balsamic, to drizzle

Method

  1. Preheat the oven to 190°C.

  2. Arrange the bread slices on a baking tray and lightly brush both sides with Rusty Bus Extra Virgin Olive Oil.

  3. Bake for 5–7 minutes, turning once, until lightly golden and crisp.

  4. While the bread is still warm, rub one side of each slice with the peeled garlic clove.

  5. In a bowl, combine the diced tomatoes, basil, 2 tablespoons Rusty Bus Extra Virgin Olive Oil, Lemon & Garlic Salt, and a generous crack of black pepper.

  6. Spoon the tomato mixture onto the toasted bread.

  7. Finish with a drizzle of Gilmore Valley Grove Caramelised Balsamic and a final splash of Rusty Bus Extra Virgin Olive Oil before serving.

Gilmore Valley Grove Tip

For an extra indulgent version, top each bruschetta with torn fresh mozzarella or crumbled feta before drizzling with the Caramelised Balsamic.