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Bruschetta with Tomatoes, Orange and Mint

Serves: 4

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Quick Make Vegan Friendly

Bruschetta with Tomatoes, Orange and Mint Recipe: Veggie


8 slices ciabatta (about 20g each)
1 garlic clove, chopped
40g Bertolli Light spread
250g mini plum tomatoes, quartered
1 orange
1/2 small red onion, finely diced
small handful of mint, shredded
extra virgin olive oil, to serve


  • Preheat the grill, griddle or barbecue. Toast the ciabatta on both sides until golden and slightly charred. Remove from the grill and keep warm. Mix the garlic and Bertolli Light spread together.
  • Meanwhile, using a zester, remove the zest from the orange and place it into a bowl. Pour over just enough boiling water to cover and leave to blanch for five minutes. Drain thoroughly.
  • Remove the orange skin and pith, chopping the segments into 1cm cubes. Mix with the onion, mint, tomatoes, zest and olive oil and season.
  • Spread the garlic mixture over the warm ciabatta slices and spoon over the tomato mix. Serve immediately with a little olive oil to drizzle over. The tomato mixture will keep in the fridge for up to 24 hours, but always serve it at room temperature to make the most of its flavour.
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