• 10 tomatoes, sliced in half horizontally
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh thyme leaves
  • 270 g stonebaked ciabatta loaf


  1. 1

    Preheat the oven to 180°C, fan 160°, gas 4. Arrange the tomato slices cut-side up on a wire rack, drizzle over a little of the olive oil and some salt and freshly ground black pepper. Roast in the oven for 1 hour 30 minutes.

  2. 2

    Remove from the oven, scatter over the thyme leaves and set aside.

  3. 3

    Meanwhile, cut the ciabatta into 8 thick slices, arrange on a baking sheet and brush all over with the remaining oil. Put in the oven and bake for 3-4 minutes, turning halfway though cooking, until crisp and golden.

  4. 4

    Serve the bruschetta topped with the roasted tomatoes.

Nutritional Details

Each serving provides
  • Energy 1164kj 278kcal 14%
  • Fat 8.8g 13%
  • Saturates 1.4g 7%
  • Sugars 8.2g 9%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

38.0g carbohydrate 5.1g fibre 9.1g protein

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