Bruschetta with tomato and basil
Summer on a roll? Enjoy delicious Italian bruschetta with tomato, basil, garlic and extra virgin olive oil.
Recipe for 4 to 6 people
Ingredients
- 5 ripe tomatoes
- 1 clove of garlic, cut into small pieces
- 70 ml extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 5 basil leaves, finely chopped
- 1 French bread or ciabatta
- Salt
- Pepper
Preparation
- Bring water to a boil to blanch the tomatoes. While the water is heating up, make cross-hatched, shallow cuts in the bottom of the tomatoes. Place them in the boiling water, remove the pot from the heat and let them boil for 1 minute. Remove them from the water and let them cool for a while. You can now peel the tomato easily (also remove the stalk).
- Preheat the oven to 230 degrees
- Finely chop the tomatoes and mix with the garlic, olive oil (1 tablespoon), balsamic vinegar, basil and season to taste with salt and pepper.
- Cut the bread into thin pieces (about 1 centimeter thick). Brush one side with olive oil and place the olive oil side down on the baking sheet.
- When the oven is preheated place the baking sheet in the oven as high as possible. Bake for 5 to 6 minutes, until the rolls are lightly browned at the edges.
- Place the rolls on a plate, olive oil side up (the olive oil will keep the bread from becoming limp from the juice of the tomatoes). Use a spoon to place the tomato-bruschetta mixture on top. Make sure you only top the bruschettas just before serving to keep them nice and crispy!