Two slices of pane Pugliese topped with tomatoes are on a tray next to a bowl of sliced tomatoes.

Classic Tomato Bruschetta Recipe


Crosta & Mollica Pane Pugliese is produced by a family-owned bakery in the Puglia region and baked to a traditional recipe using the locally milled durum wheat flour which gives the bread its signature golden colour. Its thick crust and slightly chewy texture makes Pane Pugliese the ideal base for bruschetta.

Cook time:
15 mins
Prep time:
15 mins

The simple brilliance of bruschetta

A classic tomato bruschetta is one of the most simple and yet one of the most delicious and well-loved Italian dishes enjoyed across all regions and seasons. It is a recipe that combines a great love of traditional Italian bread with the great pleasure of fresh, sun ripened tomatoes and beautiful extra virgin olive oil.

Whether it’s a light lunch or an inviting starter, this quick and easy dish is guaranteed to get everyone together to enjoy a true taste of Italy.

A slice of pane Pugliese bread topped with sliced tomatoes and fresh basil.
Vine tomatoes in a crate.


  • Step 1

    Preheat your oven to 200C or Gas mark 6.

  • Step 2

    Slice our mixed tomatoes in 1/2 and place in an oven-proof baking tray or dish.

  • Step 3

    Drizzle the olive oil and balsamic vinegar over the tomatoes. Stir gently, making sure they are well coated then add a sprinkle of salt and place in the oven.

  • Step 4

    Roast for 5 mins to warm. Once warmed through remove from oven.

  • Step 5

    While the tomatoes are roasting, toast the Pane Pugliese slices until golden brown.

  • Step 6

    Once toasted, drizzle each slice with a small amount of olive oil and rub all over with a clove of garlic. We recommend 1/2 a clove per slice but you can alter to taste.

  • Step 7

    Add 2 or 3 tbsps. of tomatoes to each Pane Pugliese slice.

  • Step 8

    Top each bruschetta with several fresh basil leaves, a drizzle of olive oil and salt and pepper if required.

  • Step 9

    Serve warm and enjoy!