Tomato and Basil Bruschetta
User Reviews
5
Tomato and Basil Bruschetta
Description
The recipe begins with blanching tomatoes briefly to enable easy peeling, then removing seeds and dicing them uniformly. The diced tomatoes are mixed with extra-virgin olive oil, salt, pepper, and fresh basil leaves and allowed to rest 20-30 minutes to blend flavors. Diagonal slices of fresh rustic bread are dipped on one side into oil seasoned with salt and pepper, then toasted in a hot pan to develop a crisp, flavorful surface.
The prepared tomato mixture is spooned generously over the toasted, oiled side of the bread, creating a combination of tender, juicy tomato and crisp bread elements. The basil and olive oil add fragrance and richness, making it a light yet satisfying appetizer or snack.
Variations include additions such as chopped green olives for a salty dimension, thinly sliced fresh zucchini and ham for a more substantial bite, or replacing the tomato topping with melted cheese, walnuts, and honey for a sweet-savory option. Leftover tomato mixture should be stored separately and bread warmed lightly before serving to maintain texture.
Ingredients
- 4 lices Rustic bread fresh
- 4-5 tomato medium, ripe, organic
- 1 clove garlic
- 12 basil fresh 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)
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!
Notes
- Store leftover tomato mixture separately from bread to keep textures fresh.
- Rewarm bread slices briefly in a nonstick pan before assembling to restore crispness.
- Classic variation includes adding chopped pitted green olives for extra flavor.
- For a variation, add sliced fresh zucchini and a slice of ham atop tomato bruschetta.
- Alternatively, use melted camembert cheese with walnuts and honey for a sweet-savory bruschetta.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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