Whisky-Spiked Tomato Bruschetta
Juicy cherry tomatoes tossed with olive oil, a splash of whisky, and a touch of balsamic, piled high on toasted baguette slices rubbed with garlic for a subtle kick. Fresh basil leaves finish things off, adding brightness to this simple yet flavour-packed take on a classic Italian favourite.
Ideal as a light starter or party snack, this bruschetta brings together fresh, vibrant ingredients with a warming whisky twist. Serve it alongside a summer cocktail, a crisp white wine, or even a chilled dram. For something more filling, try adding diced mozzarella – or swap the tomatoes for roasted red peppers for a smoky spin.
Ingredients:
1 small baguette, sliced into round
200g cherry tomatoes, finely chopped
1 tbsp olive oil
1 tbsp whisky
1/2 tsp balsamic vinegar
1 garlic clove, halved
Fresh basil leaves
Instructions:
Toast the baguette slices in the oven or on a grill pan until lightly browned.
Rub each slice with the cut side of the garlic clove for a hint of flavour.
In a bowl, mix cherry tomatoes, olive oil, whisky, balsamic vinegar, and a pinch of salt.
Spoon the mixture onto the toasted baguette slices and garnish with fresh basil leaves.
Tips & Variations:
Add diced mozzarella for a heartier bite.
Substitute tomatoes with roasted red peppers for a smoky alternative.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
