Tomato Bruschetta
Appetizers Quick Recipes Simple Recipes Fasting Recipes Sandwiches
In the coming days, when you want to take a break from cooking traditional dishes and treat yourself to something vegan, very simple and quick to prepare, you can make bruschetta with cherry tomatoes. I found some elongated cherry tomatoes so sweet that I felt they were destined for bruschetta.
As you already know, with recipes that have simple and few ingredients, you must use quality ingredients: the tomatoes should be sweet and meaty, the extra virgin oil cold-pressed with intense aroma, the basil fresh, and the bread rustic and tasty with large holes and thick crispy crust.
Ingredients
200g tomatoes (can be cherry)
4 slices ciabatta
1 large garlic clove
4 large basil leaves
4 tablespoons extra virgin olive oil
a little coarse sea salt
How to prepare tomato bruschetta
- Crush the basil with coarse salt in a mortar. When it becomes a paste, add the olive oil and mix well.
- Cut the tomatoes into small cubes. If you're not using cherry tomatoes, remove the seeded core.
- Pour the basil sauce over the tomatoes and mix gently. If you used cherry tomatoes, you'll see that most of the seeds fall to the bottom (they practically clean themselves). Let sit while you complete the next steps.
- Toast the bread slices on both sides on a grill pan.
- Cut off one end of the garlic clove to expose the flesh. Rub that end on the bread slices (as much as you want, depending on how garlicky you want your bruschetta).
- Distribute tomatoes on each slice of bread. Pour the tomato juice remaining on the plate over the top (carefully, so no seeds fall, if you used cherry tomatoes).
- Decorate with fresh basil leaves.
