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Recipe: Tomato Onion Bruschetta with Mint Mayo


  • 1 loaf of baguette or Italian bread roll
  • 2 onion, finely chopped
  • 2 tomato, finely chopped
  • 1 cup Delmonte Mint Mayo
  • 8 basil leaves, finely chopped
  • 2 teaspoon olive oil
  • 1 teaspoon pepper powder
  • 2 tablespoon butter
  • Salt to taste


  • Finely chop the tomatoes.
  • Take a tissue paper and press it over the chopped tomatoes. Ensure that all the liquid from the tomatoes is absorbed.
  • In a mixing bowl add tomato, onion, basil leaves, olive oil, pepper powder and salt.
  • Refrigerate the onion and tomato mixture for 20 minutes.
  • Slice the bread diagonally into 1/2 inch thick slices.
  • Apply butter on both sides of bread slices.
  • For this, heat a tava and toast the slices till they turn brownish.
  • Once the slices cool, arrange them on a plate.
  • Top the toasted slices with 1-2 tablespoon mint mayo.
  • Top this with 2 tablespoon of onion tomato mixture and serve.

BY: Del Monte

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