Tomato Bruschetta
Ingredients
- 4 pcCountry bread (thickly sliced)
- 400 gRound tomato (finely diced)
- 1 pcGarlic (peeled clove)
- 10 pcBasil (chopped leaves)
- 3 tbspExtra virgin olive oil (for the marinade)
- 1 pinchFleur de sel (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
Method
Toasted country bread rubbed with garlic and topped with juicy diced tomatoes. The crust is crunchy while the crumb soaks up the extra virgin olive oil and tomato juices.
- 1
Cut the tomatoes into small regular cubes. Place them in a bowl with coarsely chopped basil, sea salt, and pepper. Pour in the olive oil. Mix and let rest so the salt draws out some juice.
- 2
Place the bread slices under the broiler or on a griddle. The crumb must be golden and the crust should harden to withstand the tomato juices.
- 3
As soon as the bread is toasted, vigorously rub one side with the peeled garlic clove. The heat from the bread will melt the garlic, infusing the crumb with its aroma.
- 4
Generously spoon the tomato mixture onto the bread slices. Drizzle with the remaining marinade from the bowl to properly moisten the crumb.
Frequently asked questions
How do you get this dish right?
- Do not assemble the slices too far in advance, or the bread will become completely soggy.
- Use room temperature tomatoes, never cold ones, to release all the flavors.
- The secret is in the garlic rubbing: do it while the bread is piping hot.
How long does this dish keep?
Eat immediately. Tomatoes can be prepared 30 minutes ahead, but assembly must be done at the last second.
