Bruschetta with Red Onion, Tomato and Coriander Salsa


Featuring: Lisa’s Jalapeno & Lime Hummus
Serves: 6 people
Prep time: 20 minutes
Cooking time: 10 minutes


  • 1 punnet of cherry tomatoes cut into quarters
  • ½ of a red onion finely diced
  • basil leaves
  • 2 Tbl coriander roughly chopped
  • 2 tsp of liquid honey
  • 1 Tbl red wine vinegar
  • 4 Tbl olive oil
  • Sea salt cracked black pepper
  • 12 slices Ciabatta (2cm thick)
  • olive oil spray in a can
  • 1 garlic clove
  • 1 tub of Lisa’s Jalapeno & Lime Hummus


  1. In a bowl marinate together the quartered cherry tomatoes, finely diced red onion, torn basil leaves, coriander, honey, vinegar and oil, season and chill for minimum of an hour
  2. Spray olive oil onto both sides of each piece of bread and then season with sea salt and cracked black pepper
  3. Toast in a 180ᵒC oven until crispy
  4. While the bread is warm, rub the garlic clove onto the bread (only a little is required)
  5. Dollop large amounts of hummus onto the bread and spread. Top with the salsa and some salsa juice.
  • Available at all major supermarkets.