Filed Under: bake, north-american, snack, Under 20 Mins, Vegetables

Tomato Bruschetta

A wonderful recipe that is easy enough for kids to make!

April 8th, 2012

Excerpted from Cook it Together © 2009, by Annabel Karmel. Excerpted with permission of Dorling Kindersley Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Click here for more details about this great cookbook!

Prep Time
20 minutes
Cook Time
30 minutes
  • 1 cup (240g) cherry tomatoes (that's about 20)
  • 2½ teaspoons olive oil
  • 4 small sprigs thyme
  • Salt and pepper
  • 4 slices country-style bread
  • 1 clove garlic
  • Basil leaves
  • Parmesan
  1. Preheat the oven to 400°F (200°C) Line a baking sheet with baking parchment. Halve the tomatoes and sit them on the baking sheet.

  2. Drizzle over 1 teaspoon of the olive oil and scatter over the thyme leaves. Season with salt and pepper. Bake the tomatoes for 6-8 minutes until soft.

  3. Toast the bread and let it cool a little. Cut the garlic in half and rub it over one side of the toast. Trickle on the remaining olive oil

  4. Carefully spoon the tomatoes onto the toast and scatter over the basil leaves. Use a potato peeler to shave a few flakes of Parmesan on top. Serve warm.

Nutrients Per Serving

Based on 4 servings: 128 calories, 3 g fat, 5 g protein, 1 g fiber, 21 g carbohydrates

Tomato Bruschetta
Photography by Dave King

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