Tomato & Basil Bruschetta

tomato & basil bruschetta
Serves: 4
Prep: 5 minutes
Cook: 5 minutes

This timeless Italian bruschetta is a classic. The recipe is both low FODMAP and vegetarian, showcasing fresh, seasonal tomatoes and basil. It's quick and easy to make and perfect for an afternoon snack or entree.


4 medium tomatoes, deseeded, finely chopped

476 g 16.8 oz

¼ cup torn fresh basil leaves

4 g 0.2 oz

2 tsp red wine vinegar

10 g 0.4 oz

¼ tsp caster sugar

1 g 0.04 oz

¼ cup olive oil

60 g 2 oz

8 slices sourdough spelt bread*

Salt and pepper, to taste


  1. Combine tomato, basil, vinegar, sugar and 1 Tbsp of oil in a bowl. Season with salt and pepper.

  2. Preheat grill on medium-high. Place bread on a baking tray. Grill for 1 to 2 minutes each side or until golden. Transfer to plates. Drizzle with remaining oil. Spoon tomato mixture onto toast. Serve. 


Nutrition Information (per serve)
Energy 1206 Kj / 288 cal
Protein 7.80g
Carbohydrates 24.50g
Sugar 4.30g
Total Fat 16.60g
Saturated Fat 2.60g
Fibre 5.10g
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