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Wild Food Diaries: Bruschetta di Pomodoro

Updated: Jul 2, 2023

This 4 ingredient recipe is bursting with lovely, fresh Italian flavours. But don’t waste any time reading this, get started it only takes 10 minutes!


Ingredients: (Serves 1)

- A handful of  ripe cherry tomatoes (I used around 9/10)

- Olive oil

- Salt and Pepper to season

- 1 small clove of garlic

- Sourdough bread



Boil the tomatoes in a small saucepan for 2 to 3 minutes until the skin splits. Sieve away water and put the tomatoes in a bowl to cool for a couple of minutes. Meanwhile slice some bread and pop in the toaster. Once cool enough to touch, gently peel off the tomato skin and discard it (in a food waste bin).


Next, pour a generous swig of olive oil over the ‘naked’ tomatoes and season with salt and pepper. Gently crush the tomatoes with a fork – you can leave them as chunky as you like, but I prefer them a little bit smoother and juicier. Tear up a spring of fresh basil and mix in as well. Drizzle a tiny bit of olive oil onto the toasted bread.


Then chop the clove of garlic in half and rub onto the slices of bread. Once the bread is all nice and garlicky, crush the remainder of the garlic clove into the tomato sauce and mix well. Then put the sauce onto the garlic toast to assemble your bruschetta!


Happy Meat Free Monday 🙂 x

About the Author: Lydia Hayman is currently studying English at the University of Exeter alongside writing her Meat-Free Mondays column at Wild Magazine.

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