The key to any bruschetta is to use a sturdy, good quality bread that can hold up to the toppings. Toasting the bread is also essential (otherise it just become a soggy mess), preferably after brushing with olive oil. Here the toasted bread slices are piled high with a sprightly mix of fresh tomatoes and cucumber that's been tossed with olive oil and balsamic vinegar. Sprinkle with parmesan if desired.


  • 2 tomatoes (ripe)
  • 1 cucumber
  • 4 slices bread (preferably Alentejo)
  • olive oil (to taste)
  • oregano (to taste)
  • balsamic vinegar (to taste)
  • grated parmesan cheese


  1. Cut the bread slices (1 finger height) and brush with olive oil and oregano.
  2. Bake, grill or toaster on the stove until it is fully toasted.
  3. Cut the tomatoes, cucumber into small pieces and season with salt, olive oil and vinegar.
  4. Marinate a bit and you can serve it over the slices still warm.
  5. Sprinkled with cheese which gave it a very pleasant taste.
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