Recetas
Recetas veganas
Bruschetta de Tomate, Cebolla Roja y Albahaca

Bruschetta de Tomate, Cebolla Roja y Albahaca

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant tomato, red onion, and basil bruschetta is a celebration of simple, high-quality Mediterranean ingredients. By using a mix of cherry and grape tomatoes, you achieve a beautiful contrast in colour and a balanced sweetness that pairs perfectly with the sharp bite of red onion and aromatic fresh basil. Marinating the vegetables in balsamic vinegar and olive oil allows the natural juices to form a delicious dressing that soaks beautifully into the toasted bread.

As a versatile vegan starter or light lunch, this recipe swapped traditional baguette for fluffy focaccia to provide a more substantial, pillowy base. The secret to the deep flavour is rubbing the warm, grilled bread with fresh garlic, which provides a subtle savoury kick without overpowering the fresh herbs. Serve this dish as an elegant appetiser for a garden party or alongside a crisp green salad for a healthy, homemade midday meal.

Ingredients for Tomato, Red Onion, and Basil Bruschetta

475ml assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
45ml olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 cucharadas de vinagre balsámico
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

How to make Tomato, Red Onion, and Basil Bruschetta

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.

Preheat grill. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in grill until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.

Top toasted focaccia with tomato mixture and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.