Tomato-Basil Bruschetta
Ingredients
- 4 pcCountry bread (thick slices)
- 400 gRound tomato (diced)
- 1 pcBasil (shredded bunch)
- 1 pcGarlic (peeled clove)
- 3 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A rigid, garlic-rubbed toasted bread slice topped with juicy tomatoes. Fresh basil and olive oil provide a roundness that contrasts with the bread's crunch.
- 1
Dice the tomatoes into small, regular cubes. They must be firm to avoid turning into mush. Place them in a mixing bowl.
- 2
Chiffonade the basil. Add olive oil, balsamic vinegar, and pepper to the tomatoes. Mix and let rest so the tomatoes release their juices.
- 3
Place the country bread slices under the grill. The crumb should be golden brown and the crust crackling under pressure.
- 4
Vigorously rub the garlic clove onto the warm bread crumb. The garlic should wear down on the rough surface to deeply flavor the bread.
- 5
Generously spoon the tomatoes onto the bread. Drizzle with the remaining marinade juice and finish with a pinch of sea salt.
Frequently asked questions
How do you get this dish right?
- The bread must still be warm when rubbing the garlic so the essential oils penetrate well.
- Do not assemble too far in advance, or the tomato juice will make the bread soggy.
How long does this dish keep?
Enjoy immediately. The tomato topping can be kept for 24h in the fridge, but the bread must be toasted last minute.
