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Garlic Bruschetta With Tomato & Sweet Onion

Bruschetta is an Italian savoury, originally made in Tuscany to show off the new season’s olive oil at the time of harvest.
Garlic Bruschetta With Tomato & Sweet Onion

Prep Time 5 mins

Cooking Time 5 mins

Serves: 4-6

Good quality, cold-pressed, extra virgin olive oil is therefore an essential ingredient - as are the tastiest tomatoes you can lay your hands on.



  • 4 High Quality Red, Ripe Tomatoes
  • 1 Small Loaf of Olive Oil Bread, Ciabatta or a Ficelle
  • 1 Garlic Clove
  • Salt & Pepper
  • 1/2 Small Red Onion or Spring Onion (finely chopped)


 Preheat the Dualit Mini Oven to 220º, set to Grill, rack position A.
  1. Cut the tomatoes into quarters, scrape out the seeds and chop into small pieces.
  2. Cut the bread into slices about 2cm (¾ inch) thick. Rub one side of the toast with the cut garlic, then brush with the olive oil on both sides, and season with salt and pepper.
  3. Using the grill tray, toast on each side until golden.
  4. Spoon the tomato on top, sprinkle with chopped onion or chives and serve immediately.


Dualit products used

We've used the Dualit Mini Oven to toast the bread in this bruschetta recipe!

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