OREGANO AND TOMATO BRUSCHETTA
Oregano and Tomato Bruschetta is one of the simplest Italian appetisers. It consists of fresh tomatoes that are well-balanced with the aromatic essence of oregano. That’s so nice for those looking for a less heavy but tastier meal. Juicy tomatoes go well with crispy bread and a fruity, deep flavour of olive oil. Earthly, spicy flavours of oregano bind up those parts of this wonderful dish. This can be completed in less than ten minutes. Oregano and tomato bruschetta is definitely great for quick snacks, party appetisers, and even light lunch. Maximum flavour is achieved with barely a few ingredients with every bite of the bruschetta.
RECIPE CATEGORY
Appetisers, Snack, Side
SERVING SIZE
1
CUISINE
Italian, Mediterranean
PREPARATION / TECHNIQUES
No-Cook, Quick & Easy, One-Pot Wonders, Toast
OCCASION / HOLIDAY
Picnic, Cocktail Party, Family Gathering, Summer, Fall, Potluck, Dinner Party, BBQ
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Vegan, Healthy, Quick & Easy, Low Fat, Low Cholesterol, Kid Friendly
DISH TYPE
Appetiser, Snack, Side
INGREDIENTS
- 1 slice of bread (sourdough or baguette)
- 1 small tomato, diced
- 1 tsp fresh oregano, chopped
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120
- Protein: 3g
- Fat: 5g
- Carbohydrates: 15g
- Fibre: 2g
- Sodium: 120mg
PREPARATION OF OREGANO AND TOMATO BRUSCHETTA
- Prepare the bread: Toast that slice of sourdough or baguette lightly until golden brown. You can put it inside the toaster or even cook it in a pan for that crisp feel.
- Prepare the topping: Mix all of the chopped tomatoes with a little fresh oregano, olive oil, salt and pepper in a small bowl. Lightly mix everything together to introduce all the elements to each other’s flavours.
- Assemble the bruschetta: Spread the tomato and oregano mixture over the bread slice with a spoon so it will reach the edges and taste every bite, even when the bread is toasted.
- Serve: Drizzle with just a little bit more olive oil and sprinkle with another bit of fresh oregano if you’re serving it. Serve warm right out of the oven, still a bit crispy, for the perfect texture.
PREP TIME
5 minutes
COOKING TIME
5 minutes (for toasting the bread)
TIPS
- Use only ripe, firm tomatoes for the best texture and flavour.
- Balsamic glaze drizzled over the bruschetta can make it sweet and tangy.
- Toasted bread will come with a whisper of delicate flavour that will not overpower the fresh tomatoes and oregano because of the crushed clove of garlic.
- For an even heartier version, top with just a bit of crumbled feta or fresh mozzarella cheese.
- You can add a little lemon zest to it if you want it to taste even better.
VARIATIONS
- Thinly sliced red onions or olives add an extra aroma and richness to this dish.
- Try using some basil or parsley to replace the oregano for an aromatic herbaceous version.
- You can top it with grilled vegetables like zucchini or eggplant for a fuller option, or you can add a slice of prosciutto for added protein.
PREPPING AND STORAGE
- Fridge: The tomato and oregano mixture can be assembled a day or even two ahead, refrigerated, and stored in an airtight container in the refrigerator for up to one day. Then you’re good to go, having the bread on hand until you’re ready to assemble it.
- Freezing: It should not be frozen because it will change the texture of tomatoes and will become very soggy to put in bread when thawed. It is best when fresh.
