Sun-Dried Tomato Bruschetta

Sun-Dried Tomato Bruschetta


  • 4 slices white bread
  • 1 clove garlic, peeled
  • Sea salt flakes
  • 1/2 190g jar Sacla' Sun-Dried Tomato Pesto
  • 1 small red onion, peeled and finely chopped
  • 250g mixed cherry tomatoes, roughly chopped
  • Small bunch basil, leaves torn
  • Extra virgin olive oil


  1. Preheat the grill to a high heat.
  2. Toast the bread on both sides, dip the garlic in the salt then rub over the surface of the bread.
  3. Spread each slice with a spoonful of Sacla' Pesto then top with the onion, tomatoes and basil.
  4. Finish with a drizzle of extra virgin olive oil and serve.
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Serves: 4Cooking time: Share recipeReview this recipe


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