Giant Bruschetta
Honestly, this is one of those recipes we keep coming back to because it's so stupidly satisfying for how simple it is. Giant bruschetta is basically a showstopper that takes no effort; it's crispy, garlicky ciabatta piled high with juicy, herby tomatoes that have been properly seasoned and left to get saucy. The contrast between that crunchy bread and the soft, tangy topping is just everything. Make this tonight if you want something that looks impressive but lets you actually enjoy yourself.
Before You Start
- Preheat oven to 200°C
- Large baking tray
- Mixing bowl
Ingredients
- 1 ciabatta loaf
- 1 clove of garlic
- 2 tbsp extra virgin olive oil
- 500g mixed tomatoes
- ½ red onion
- 15g fresh basil
- 3 tbsp extra virgin olive oil
- ½ tbsp red wine vinegar
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp balsamic glaze
- 100g good quality plant-based burrata
Method
Bake the ciabatta
- Slice the ciabatta loaf in half and place on a baking tray
- Drizzle with olive, season with a pinch of salt and bake for 15 mins
- Peel the garlic clove and rub all over the ciabatta
Prep the bruschetta topping
- Roughly chop the tomatoes and place in a bowl with the salt, pepper, extra virgin olive oil and red wine vinegar
- Mince the garlic cloves and roughly chop the basil leaves, stirring through the tomatoes
Finish and serve
- Spoon the tomato mix over the ciabatta and tear the burrata over the top
- Drizzle with the balsamic glaze and plant-based burrata if using and slice and serve
Tips & Variations
- Get the best tomatoes you can: This recipe is all about the tomatoes, so use the ripest, most flavourful ones you can find. A mix of cherry and vine tomatoes works brilliantly and gives you loads of different textures.
- Season generously: We find this works really well when you're not shy with the salt on the tomatoes. It draws out all that juice and turns everything into a proper saucy topping rather than just chopped veg.
- Add something creamy: Henry always adds a dollop of vegan ricotta or a handful of torn vegan mozzarella on top before piling on the tomatoes. Takes it from a snack to a proper dinner moment.
Why This Works
The trick here is rubbing the hot toasted ciabatta with a raw garlic clove straight out of the oven; it melts into the bread and gives you this deep, savvy garlicky base that you just can't get any other way. Then letting the tomatoes sit with the salt, vinegar and olive oil for even a few minutes before piling on means they release their juices and you get this incredible dressing pooling into all the nooks of the bread. Trust us on this one, don't skip that step.