Ballymaloe Bruschetta



Serves 1-2

  • 2-3 slices of ciabatta, french baguette or sourdough bread
  • Extra virgin olive oil
  • 1 x 180g Ballymaloe Italian Tomato Pasta Sauce
  • 25g (1oz) parmesan or cheddar, grated


A perfect snack or starter


Preheat the oven to 230°C, 450°F, Gas Mark 6. Cut the bread into slices half an inch thick and brush one side with olive oil, put this side facing down on a baking tray and out into the oven for 5-6 minutes until lightly brown at the edges. Meanwhile heat the Ballymaloe Italian Tomato Pasta sauce in a saucepan, stirring until bubbling.

Top the toasted bread with Ballymaloe Italian Tomato Pasta Sauce and finish with freshly grated parmesan or cheddar cheese.

This bruschetta is delicious with a peppery rocket salad and black olives.

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