Real Tomato and Basil Bruschetta, made the proper Italian way. So simple! The key is to use good crusty bread, like ciabatta or sourdough, and ripe, juicy tomatoes.
Course: Appetizer, Starter
Author: Nagi | RecipeTin Eats
4slicescrusty bread like sourdough or ciabatta, sliced 1.5cm/ 3/5" thick (Note 1)
extra virgin olive oil, for brushing
1garlic clove, halved (unpeeled)
Tomato and Basil Topping
4tomatoes (medium), ripe and juicy, at room temperature
1/4cupbasil leaves, roughly chopped
1.5tbspextra virgin olive oil
1/8tspsalt, kosher / cooking salt
Preheat grill/broiler on high (or grill side of BBQ or griddle skillet).
Cut tomatoes in half. Use a measuring teaspoon to scoop out watery seeds (reserve for other use, see post for suggestions) then dice into 1cm / 2/5" pieces.
Place tomato and remaining Topping ingredients in a bowl and gently toss to combine. Set aside for 5 to 10 minutes for the flavours to meld and the tomatoes to become juicy and soften slightly.
Brush each side of bread with oil then grill/broil until golden and crusty - about 3 minutes on each side.
Rub one side of the surface of the bread lightly with the garlic.
Pile topping onto bread with some of the juices. Drizzle with more extra virgin olive oil and serve immediately.
1. Bread - Use a sturdy bread that can hold up to the juicy topping. Soggy bruschetta is so disappointing! Sourdough and ciabatta are my favourites.2. Make ahead: The tomato for the topping can be made a few hours before serving but DO NOT season with salt because it will draw the moisture out of the tomato, making it watery. Season it just prior to serving.For a DIY spread (which I like to do as a starter for summer BBQ's), put out bowls of topping, grill bread on BBQ then let everyone make their own!3. Nutrition per serving.
Real Tomato and Basil Bruschetta
Amount Per Serving (136 g)
Calories 243Calories from Fat 54
% Daily Value*
Saturated Fat 1g6%
Vitamin A 595IU12%
Vitamin C 9mg11%
* Percent Daily Values are based on a 2000 calorie diet.