A great ‘beat the heat’ starter to wow your summer party guests! It’s easy enough to make it a weeknight staple, too!

Grilled Tomato & Arugula Bruschetta

Makes 8 bruschetta


  • 4 garlic cloves
  • 8 medium size vine-ripened tomatoes, seeded and chopped
  • 1/4 cup chopped basil leaves
  • 6 Tbsp extra virgin olive oil, plus extra to drizzle
  • Salt and pepper, to taste
  • 8 slices of ciabatta or other Italian woodfired bread
  • 2 cups baby arugula
  • Balsamic vinegar (good quality), to drizzle
  • Shaved Parmesan, to serve
  1. Finely chop 3 of the garlic cloves, then place in a bowl with the chopped tomatoes and basil. Stir in 1/4 cup of the oil, season well, then set aside.
  2. Brush bread on both sides with the remaining 2 tablespoons of oil. Grill over high heat to mark and toast both sides of the bread. Halve remaining garlic clove, then rub one side of the bread with the cut side of the garlic.
  3. When ready to serve the bruschetta, pile the tomato mixture on top of the grilled bread. Top with arugula, drizzle with extra oil and balsamic vinegar, and garnish with Parmesan.