Fresh bruschetta with tomato and basil, perfect for snack platters or summer evenings.
Summer Bruschetta with Tomato
Fresh bruschetta with tomato and basil, perfect for snack platters or summer evenings.
Equipment
- baking tray
- brush
Ingredients
For the Tomato Salsa:
- 4 Roma tomatoes
- 1 garlic clove
- A splash of olive oil
- 1 shallot
- 2 sprigs of fresh basil
- A pinch of black pepper
For the Bread:
- 1 ciabatta
- 3 tablespoons olive oil
- 1 garlic clove
Instructions
For the Bread:
- Slice the ciabatta into pieces.
- Peel a garlic clove and cut it in half.
- Brush the slices of bread with olive oil using a pastry brush.
- Bake the bruschetta in the oven at 200°C (390°F) for about 8 minutes until golden brown.
- Rub the halved garlic clove over the warm bread for extra flavor.
For the Tomato Salsa:
- Dice the tomatoes and the shallot.
- Optionally, remove the seeds from the tomatoes for a less watery salsa.
- Mix the tomatoes and shallot in a bowl.
- Add a splash of olive oil, finely chopped basil, a pinch of black pepper, and a pressed garlic clove.
- Stir everything together well.
To Serve:
- Spoon the tomato salsa onto the toasted ciabatta slices and serve immediately.
Notes & Wine Advice
Wine Advice
Pair with a crisp Pinot Grigio or a light rosé for the perfect summer experience.
Nutrition values
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 10 g | Sugar: 4 g