Ciabatta bruschetta with Toma’Muse tomatoes

Ciabatta bruschetta with Toma'Muse tomatoes


  • 1 ciabatta bread
  • ½ red onion
  • 1 stalk spring onion
  • 1 punnet Toma’Muse tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ tablespoon dried oregano
  • ½ teaspoon garlic powder
  • pepper
  • salt
  • rocket salad


Type of dish



  1. Preheat the oven to 180°C.
  2. Cut the ciabatta bread into slices approximately 2 to 3 cm thick.
  3. Put them on the baking sheet and sprinkle with a bit of extra virgin olive oil. Toast them in the oven for 5 minutes until they are lightly toasted.
  4. Wash the tomatoes, cut them into small cubes and put them into a mixing bowl.
  5. Clean the onion and chop half a red onion. Add this to the tomatoes in the mixing bowl.
  6. Wash the spring onion and cut off the end and the darkest green stalks. Finely chop the spring onion and put it in the mixing bowl too.
  7. Add 1 tablespoon extra virgin olive oil and 1 tablespoon balsamic vinegar to the mixing bowl. Then season with oregano, garlic powder, salt and pepper.
  8. Mix everything together.
  9. Spread the tomato salsa over the slices of ciabatta bread.
  10. Then slide the baking sheet into the oven for another 5 minutes so that the salsa is also slightly heated.
  11. Take the bruschettas out of the oven and arrange them on a wooden plank or tray.
  12. Finish with rocket salad.