Tomatoblend Bruschetta

  • 4 persons
  • 20 min.


  1. 300 ml Tomatoblend
  2. 1 ciabatta
  3. 1 onion
  4. 2 cloves of garlic
  5. 1 tbsp rosemary leaves, finely chopped
  6. 4 tbsp olive oil
  7. 1 Roma tomato
  8. 6 basil leaves


1. Cut the ciabatta into diagonal slices. Heat a griddle pan and brush the slices with olive oil. Grill good dark stripes onto both sides of the bread.
2. Finely chop the garlic and the onion and gently fry them in the remaining oil. Add the rosemary, Tomato Blend, and season to taste with salt and pepper. Simmer until it has reduced to half the volume.
3. Cut the Roma tomato into quarters. Remove the seeds and membranes and add these to the Tomato Blend mix.
4. Chop the tomato flesh into small cubes. Chop the basil.
5. Spread a generous layer of the tomato mix onto the bread slices and sprinkle with the cubes of tomato and the chopped basil.

The tasteful and versatile tomato base

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