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- Tomato Basil Bruschetta
Tomato Basil Bruschetta
Ingredients
Step by step process
Preparing the tomatoes
- 1
Start the tomato basil bruschetta with the topping. Halve the ripe tomatoes, scoop out the watery seeded center and dice the flesh into small cubes.
- 2
Tip the diced flesh into a bowl, season with a pinch of sea salt and let them sit for 10 minutes to release excess juice. Drain it off so the toast does not turn soggy.
Toasting and seasoning
- 3
Cut the ciabatta into slices about 1.5 cm thick and toast them golden in a dry pan or on the grill on both sides until crisp.
- 4
Rub the still warm slices with a halved garlic clove. The rough surface of the toast works like a grater and soaks up the garlic aroma beautifully.
- 5
Add the torn leaves to the drained tomatoes, drizzle with olive oil and toss gently. Season with pepper to taste.
- 6
Pile the seasoned mixture onto the toasted slices just before serving so they stay crisp. Garnish each with a fresh green leaf and serve right away.
More tips:
Choose the ripest, most fragrant tomatoes you can find, ideally the San Marzano variety or vine tomatoes. Pale greenhouse tomatoes will not let the flavor of the bruschetta shine.
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Topic: Italian Cuisine
