Bruschetta on Grilled Sourdough

by | Apr 1, 2026 | Recipes

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Bruschetta on Grilled Sourdough

This fresh, delicious dish can be served at any brunch or party as an instant hit. Full of flavour, health benefits and EASY to make.
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Prep Time 15 minutes
Course Appetizer, brunch
Servings 6

Equipment

  • 1 Food Processor

Ingredients
  

  • 2 cups grape tomatoes OR roma quartered
  • 4 garlic
  • 1/4 cup white onion
  • 3/4 cup Vertical Roots Basil
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 cup Parmigiano Reggiano 
  • 6 slices sourdough (grilled or toasted)
  • 1 tsp Salt and Cracked Pepper for taste

Instructions
 

  • Place tomatoes, garlic, and onion in the food processor and blend until just chopped.
  • Add in Vertical Roots Basil, half of the Parmigiano Reggiano, along with the olive oil, and balsamic vinegar. Blend on low until combined, ensuring the mixture is still slightly chunky for texture.
  • If presenting, cut the bread into quarters and cover each slice with the bruschetta and arrange on a serving tray or board.
  • Sprinkle the remaining Parmigiano Reggiano around the topped bread, followed by extra basil leaves, salt, and pepper.
  • If not presenting, enjoy at your leisure. The bruchetta will last in the fridge for 2-3 days.