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

  1. 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).
  2. Preheat the oven to 230 degrees
  3. Finely chop the tomatoes and mix with the garlic, olive oil (1 tablespoon), balsamic vinegar, basil and season to taste with salt and pepper.
  4. 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.
  5. 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.
  6. 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!