Bruschetta with Beef Tartare



If you like an appetiser that packs a tasty punch, then the bruschetta beef tartare is ideal for you!

Our chefs have been working hard in the kitchen to produce the most mouth watering bruschetta you’ve ever seen. Most importantly this takes less than 30 minutes to prepare and cook.


Bruschetta with Beef Tartare

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Recipe by Laura Ritterman Course: AppetizersCuisine: ItalianDifficulty: Easy


Prep time


Cooking time






  • 6 or 7 ripe tomatoes (about 1 1/2 lbs)

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 1 Tbsp extra virgin olive oil

  • 1 teaspoon balsamic vinegar

  • 1 baguette French bread or similar Italian bread


  • Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
  • Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
  • Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  • 3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
  • Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
  • Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

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