Balsamic Tomato Bruschetta with Microgreens Salsa Verde

How to Make


8 slices sourdough bread

Extra virgin olive oil (for brushing)


Balsamic tomatoes

500g ripe cherry tomatoes

4 cloves garlic, roughly chopped

1 drizzle olive oil

2 Tbsp balsamic vinegar

Salt & pepper


To Serve

Microgreens Salsa Verde

Microgreens (green basil and/or sorrel)

(Serves 4 - 6)



Preheat the oven to 180°C.

Roughly chop garlic. In a bowl toss together tomatoes, garlic, olive oil and balsamic vinegar. Spread out in a baking dish and season with salt and pepper. Roast for 20-25 minutes, until tomatoes are tender and start to break down.

Meanwhile, preheat a grill pan to high heat. Lightly brush each side of bread slices with olive oil and cook for 1 minute each side or until charred.

To serve, top each bruschetta slice with roasted tomatoes and garlic. Dollop over salsa verde and finish with microgreens.