Italian Stone Oven Part-Baked Baguette Bruschetta


Created by: Marika Cucuzza

Serves: 2

Cooking time: 10 minutes

Preparation time: 5 minutes



  • 250g of ripe cherry tomatoes
  • Fresh basil leaves (hand chopped)
  • 3 chopped garlic cloves
  • Salt & pepper to taste
  • 1 tbsp of olive oil
  • Balsamic vinegar as glaze
  • 1 Plain stone oven part-baked baguette



  1. Pre-heat the oven at 200C fan.
  2. Combine the diced cherry tomatoes with fresh hand chopped basil, chopped garlic, salt and pepper and mix well.
  3. Place the plain stone oven part-baked baguette onto a lined baking tray and bake for 10 minutes.
  4. Add olive oil to the cherry tomatoe mix and stir gently.
  5. Allow the baguette to cool for 5 minutes.
  6. Slice the baguette into 1/4 to 1/2 inch slices. Top each slice with the tomatoe mix, drizzle some balsamic vinegar on top and serve.

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