Tomato and Basil Bruschetta
User Reviews
5.0
15 reviews
Excellent
Tomato and Basil Bruschetta
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Delicious Italian Bruschetta made with toasted bread, garlic, tomato, basil, and extra virgin olive oil. In one bite, you can feel an explosion of Italian flavor.
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Ingredients
- 4 slices of fresh rustic bread
- 4-5 medium, ripe, organic tomatoes
- 1 clove of garlic
- 12 fresh basil leaves
- 1/4 cup extra-virgin olive oil (for tomato mixture)
- ½ teaspoon salt
- Black pepper to taste
- extra-virgin olive oil (for bread dressing)
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Instructions
- Peel Tomatoes: Wash and cross-cut the tomato (cut an "x" on on end). Blanch it in a pot of boiling water for 30 seconds, then remove it to a bowl of cold ice water. Blanching the tomatoes will allow you to easily peel the skin off. Once peeled, cut it into four pieces, remove the seeds and cut it into uniform half-inch-sized cubes.
- Season tomatoes: Place peeled and diced tomatoes in a bowl and season with oil, salt, pepper, and basil leaves. Mix well and let stand for at least 20-30 minutes;
- Cut the bread into diagonal slices.
- Prepare the dressing: in a flat dish, pour about 2 Tablespoons of oil (per slice of bread) and season with salt and pepper to your taste;
- Season the bread: Dip the bread, on one side only, into the oil, as if making ‘Scarpetta’. Check that the entire slice surface is seasoned with the oil evenly. Repeat with all four slices.
- Toast the bread: heat a nonstick skillet or griddle pan over high heat and arrange the bread slices with the seasoned side down. Mash the bread slices so they toast evenly when golden brown and crispy. Turn off the heat and place the toasted bread back on a serving plate;
- Don't forget the garlic! Peel the garlic and rub it on the crusty part of the bread while it is still warm.
- Assemble bruschetta: place the tomato on the bread slices just before serving. If you remember, add a drizzle of virgin oil again. Enjoy!
Equipments used:
Notes
- Storing Leftovers: Store tomato mixture separately. Lightly warm the bread on a nonstick pan to rewarm it, then top with tomato mixture.
- Variations:
- Classic Bruschetta with Olives. Get some pitted green olives, chop them coarsely, and add them to classic bruschetta. You need about 10 olives per bruschetta.
- Bruschetta with Tomato, Zucchini, and Ham: This is also a classic tomato bruschetta, to which you add thin slices of fresh zucchini, cut with a peeler lengthwise. Arrange the zucchini to decorate the bruschetta, and add a slice of ham to each slice of bread as a finishing touch.
- White Bruschetta with Melted Cheese, Walnuts, and Honey. This is a bruschetta without tomato but has the same bread preparation as the classic version. Arrange a generous portion of cheese on each slice of bread (we recommend camembert), bake for 5 minutes at 325°F, and then garnish with coarsely chopped walnuts and 1-2 tablespoons of wildflower honey. This is a head-turning delight!
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
0.1mg
(0%)
Sodium
327mg
(14%)
Potassium
158mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
580IU
(12%)
Vitamin C
9mg
(10%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4bruschette
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 327mg | 14% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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