Tomato Bruschetta
A classic Italian appetizer — crisp toasted ciabatta rubbed with garlic, topped with a juicy mixture of ripe tomatoes, fresh basil and olive oil.
Ingredients
- ciabatta or baguette200 g
- tomato3 pcs
- garlic2 cloves
- fresh basil10 g
- olive oil2 tbsp
- salt1 to taste
- black pepper1 to taste
- balsamic vinegar1 tbsp
Instructions
Cut the bread into slices about 1.5 cm thick and toast on a dry skillet or in a toaster on both sides until golden brown.
While the toasts are still warm, rub them with a garlic clove cut in half — this will give the bread a light garlicky aroma.
Dice the tomatoes finely, season lightly with salt and let drain in a sieve for 5-10 minutes to remove excess liquid.
Combine the drained tomatoes with hand-torn basil leaves, olive oil and black pepper; let the mixture sit for a few minutes for the flavors to meld.
Spoon the tomato mixture evenly over the prepared toasts.
If desired, drizzle with balsamic vinegar for a touch of acidity.
Serve the bruschetta immediately, while the bread is still crisp.
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