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A green plate with 2 slices of sourdough toast, topped with whipped creme fraiche, sliced tomatoes, basil pesto and garnished with basil leaves, Parmesan cheese and a drizzle of olive oil; with a bowl of whipped creme fraiche and vine tomatoes set alongside.

Tomato & Basil Bruschetta with Whipped Creme Fraiche

Tomato and basil bruschetta makes the best of summer season tomatoes. The tomatoes are paired with fresh basil, basil pesto, a hint of garlic and the most delicious lemon whipped creme fraiche.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 392kcal
Author: Lesley Garden

Equipment

  • mixing bowl
  • Electric hand whisk
  • Cutting board
  • Sharp kitchen knives
  • Baking sheet

Ingredients

  • 150 ml creme fraiche
  • 1 teaspoon lemon zest (finely grated)
  • ¼ teaspoon sea salt (plus extra to season tomatoes)
  • ¼ teaspoon freshly ground black pepper (plus extra to season tomatoes)
  • 4 slices sourdough bread (or bread of choice)
  • ½ clove garlic
  • 4 tomatoes (sliced)
  • 4 teaspoon basil pesto
  • 1 tablespoon basil leaves (finely shredded)
  • 4 teaspoon extra virgin olive oil
  • 2 tablespoon finely grated Parmesan cheese (optional for garnish)

Instructions

  • Place the creme fraiche into a mixing bowl and whisk until light and airy.
  • Now add the lemon zest, sea salt and black pepper to the creme fraiche and gently fold through. Don't be too heavy handed or you will knock out all the air bubbles.
  • Toast the slices of sourdough bread. When cool enough to handle, take the clove of garlic and gently rub one side of each slice of toast.
  • Spread some of the whipped creme fraiche over each slice of toast.
  • Top the creme fraiche with the sliced tomatoes, and season the tomatoes with a little extra sea salt and black pepper.
  • Now spoon over the basil pesto and scatter over the basil leaves.
  • Top each slice of bruschetta with freshly shredded basil leaves and a drizzle of extra virgin olive oil.
  • Finish with some freshly grate Parmesan cheese and serve immediately.

Notes

I've used heritage tomatoes in this recipe, but you can use any variety of tomato. I would recommend vine tomatoes as they do have more flavour. If using smaller tomatoes San Marzano (baby plum), or cherry tomatoes are great options.
For ease, I've used a store bought tub of fresh basil pesto, which you should be able to find in the refrigerator section of most larger supermarkets. Feel free to use you own homemade basil pesto if you prefer.
Use any variety of bread, I've used sourdough for the crunchy texture, but focaccia would be a great option too.
Nutrition Facts
Tomato & Basil Bruschetta with Whipped Creme Fraiche
Amount Per Serving
Calories 392 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 45mg15%
Sodium 641mg28%
Potassium 411mg12%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 7g8%
Protein 10g20%
Vitamin A 1704IU34%
Vitamin C 18mg22%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Appetizer, Canape, Starter, Side, Lunch
Cuisine : Italian
Keyword : bruschetta recipe, bruschetta with tomato and basil, easy tomato bruschetta, easy tomato bruschetta recipe
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