Bruschetta al Pomodoro

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.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 376
• Protein: 8 g
• Carbs: 54 g
• Fat: 13 g

Ingredients

• 4 piece Country bread ( thickly sliced )
• 400 g Round tomato ( finely diced )
• 1 piece Garlic ( peeled clove )
• 10 piece Basil ( chopped leaves )
• 3 tbsp Extra virgin olive oil ( for the marinade )
• 1 pinch Fleur de sel ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )

Instructions

1. Tomato preparation

   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. Toasting the bread

   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. Garlic rubbing

   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. Plating

   Generously spoon the tomato mixture onto the bread slices. Drizzle with the remaining marinade from the bowl to properly moisten the crumb.

Chef's tips

• 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.

Storage

Eat immediately. Tomatoes can be prepared 30 minutes ahead, but assembly must be done at the last second.