Don Signature Crab - Singapore Food Guide

Bruschetta with Tomato & Basil

A Singapore-style, easy-to-assemble bruschetta with fresh tomato, fragrant basil and toasted baguette — a bright, no-fuss toasted appetizer perfect for kopitiam-style gatherings or weeknight makan.

Bruschetta with Tomato & Basil

About this dish

Bruschetta with Tomato & Basil is a simple Italian antipasto that fits right into Singapore life — think casual drinks on a HDB balcony, potluck at the office in the CBD, or a light starter for a family dinner in the East Coast. The recipe relies on ripe tomatoes, fragrant basil and crisp toasted bread; the technique is more assembly than cooking, so it’s great for busy parents or anyone who wants restaurant flavours without the fuss.

In a Singapore kitchen you can make the tomato topping just like they do at neighbourhood cafes: dice ripe cherry or vine tomatoes, toss with extra virgin olive oil, minced garlic, lemon juice and a little sea salt to let the flavours bloom. Toast the baguette slices until golden — either under the grill, in a non-stick pan or on a charcoal grill if you’re recreating hawker-style smokiness — then rub with garlic and top with the tomato-basil mix.

The flavour is bright and herbaceous, with the pop of tomato juices balanced by peppery basil and a drizzle of good olive oil; add a pinch of chilli flakes or a drop of sambal for a Singaporean kick. Texturally it’s all about the contrast: crunchy, slightly charred bread and juicy, fragrant topping. Serve as a snack, appetiser for a small reunion, or plate up for a casual makan with kopi or chilled white wine.

Ingredients

  • 1 small baguette (about 250 g), cut into 12 slices about 1–1.5 cm thick
  • 400 g ripe cherry tomatoes or vine tomatoes, finely diced
  • 15–20 g fresh basil leaves (about 15–20 leaves), torn
  • 2 cloves garlic, 1 minced for tomato mix, 1 left whole to rub on toast
  • 4 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 tbsp balsamic vinegar or 1 tbsp aged balsamic glaze (optional)
  • 1 tsp sea salt flakes, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 small red shallot or 1/4 red onion, finely chopped (optional)
  • 1/2 lemon, juice only (about 1 tbsp) or 1 tbsp red wine vinegar
  • 1/2 tsp chilli flakes or 1 small bird's eye chilli, finely chopped (optional, for a Singapore kick)
  • 30 g Parmesan, shaved (optional)
  • 1 tbsp capers, rinsed (optional)
  • Butter or 1 tbsp olive oil for toasting the bread (use if pan-toasting)
  • Optional Singapore twist: 1/2 tsp sambal oelek or 1 tsp kecap manis for drizzling if you want sweet-spicy notes

Step-by-Step Method

  1. Prepare the tomato topping: place the diced tomatoes, minced garlic, finely chopped shallot (if using), torn basil, olive oil, lemon juice and balsamic (if using) in a bowl; season with sea salt and black pepper, toss gently and let sit for 10–15 minutes to macerate.
  2. Slice and toast the bread: preheat oven grill to 220°C (or heat a non-stick pan over medium-high). Brush both sides of baguette slices lightly with olive oil or melted butter.
  3. Oven method: arrange slices on a baking tray and grill for 2–4 minutes per side until golden and edges are crisp — watch closely to avoid burning. Pan method: toast in a single layer over medium-high heat 1.5–2 minutes per side until charred spots appear.
  4. Garlic finish: while the toast is still warm, rub the cut side of the reserved garlic clove across the surface of each slice (this gives a fragrant, subtle garlic layer like in cafés).
  5. Assemble: spoon a generous teaspoon or two of the tomato-basil mixture onto each toasted slice, allowing some of the juices but not so much that the bread becomes soggy.
  6. Finish and season: drizzle each bruschetta with a little extra virgin olive oil, add a pinch of sea salt flakes and a grind of black pepper; scatter Parmesan shavings and capers if using, and a light dusting of chilli flakes or a touch of sambal for local heat.
  7. Serve immediately: place on a serving platter and serve at room temperature — bruschetta is best eaten right away so the bread stays crisp. If making for a potluck, keep topping and bread separate until just before serving.
  8. Leftovers note: store leftover tomato mix in an airtight container in the fridge for up to 24 hours; refresh with a squeeze of lemon before serving. Do not make the assembled bruschetta ahead if you want the bread to remain crunchy.

Tips & Serving Ideas

  • Buy ripe tomatoes from local wet markets or supermarkets (NTUC FairPrice, Cold Storage, Sheng Siong) — cherry tomatoes are easy to dice and stay juicy.
  • For best crunch, toast bread just before serving and rub warm slices with garlic to release aroma without overpowering the tomato.
  • If you prefer a smoky hawker twist, char the bread briefly over a gas flame or charcoal for a hint of smokiness similar to zi char grilled items.
  • Make the tomato topping up to 8–12 hours ahead and keep chilled; combine with basil and lemon just before serving to keep flavours bright.
  • Adjust heat for local tastes: add sambal or finely chopped bird's eye chilli for spice, or omit chilli for kids and elders.
  • Use good extra virgin olive oil and a splash of aged balsamic for depth; a drizzle of kecap manis gives a sweet-savory local twist but use sparingly.
  • If you don't have an oven, pan-toast slices in a non-stick skillet on medium-high heat; press down lightly for even contact and 1.5–2 minutes per side should do.

You might also like

More recipes to save for later.