"Bruschetta is such a simple yet delicious Italian dish", says Melbourne chef Guy Grossi. "It shows that food doesn’t have to be fancy to be extremely satisfying. But you do have to start with good ingredients; the bread to begin with, and the toppings. Tomatoes must be ripe and sweet, and I like to use imported porcini mushrooms (available frozen at good delis), but you can use other local wild mushrooms in this recipe if you prefer."






Skill level

Average: 3.3 (26 votes)


  • 6 pieces thickly sliced ciabatta
  • 1 garlic clove, cut in half
  • handful of flat-leaf parsley leaves, finely shredded
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Mushroom topping

  • 3 tbsp olive oil
  • 6 frozen porcini (cepe) mushrooms, thawed and sliced 

Cherry tomato topping

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 large handfuls cherry tomatoes
  • basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the mushroom topping, heat some the oil in a frying pan and sauté the mushrooms until golden.

For the cherry tomato topping, heat some oil in another pan and gently sauté the onion until caramelised. Add the cherry tomatoes and stir until lightly softened.

Toast the bread in a dry chargrill pan. Rub the cut garlic clove onto one side of each piece of toast and sprinkle with parsley. Drizzle with extra virgin olive oil and spoon on the mushroom or tomato topping. For the tomato topping, scatter with basil leaves. Season with salt and pepper.