Bruschetta - 3 Quick Classics


Day-old bread, sliced, melted butter or oil

Tomato topping: 4 tomatoes,  ½ bunch of basil,  salt, pepper and sugar
Olive tapenade: 1 jar of pitted black olives, 1 clove of garlic, 1 tbsp. brown sugar, 3 tbsp. olive oil, salt and  pepper
Parsley pesto: 1 bunch of parsley, 100 ml olive oil, 50 g sunflower seeds, 50 g grated Parmesan cheese, 1 tbsp. brown sugar, salt and pepper

In the kitchen

Tomato topping:

  • Wash the tomatoes and cut into quarters. Remove the seeds and finely dice the flesh. Place in a bowl.
  • Finely chop the basil and mix with the tomatoes.
  • Season to taste with salt, pepper and a bit of sugar.

Olive tapenade:

  • Drain the black olives. Peel the garlic and crush in a blender.
  • Blend to a smooth paste with the olives, brown sugar and olive oil.
  • Season to taste with salt and pepper.


  • Wash the parsley and spin dry, then blend with the oil to make a smooth paste. Add the sunflower seeds, Parmesan and brown sugar, and blend well.
  • Season to taste with salt and pepper.

On the grill

  • Prepare the grill ready for direct cooking.
  • Brush the slices of bread with butter or oil, and place them on the hot grate.
  • Allow them to brown slightly on both sides.
  • Remove the bread and spread with the different toppings.