Yummy Spoon
Tomato Bruschetta
Crisp grilled bread rubbed with garlic and piled with juicy tomatoes, fresh basil and good olive oil. The classic Italian appetizer, ready in 20 minutes.
Ingredients
Tomato topping
- 1 ½ lb ripe tomatoes, about 4 medium, or cherry tomatoes, seeded and diced
- ½ tsp fine salt
- 1 small garlic clove, very finely grated
- ¼ cup fresh basil leaves, thinly sliced, plus a few small leaves to serve
- 3 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar, optional
- ¼ tsp black pepper
Toasts
- 1 rustic Italian loaf or baguette, cut into 12 slices ½ inch (1 cm) thick
- 2 tbsp extra-virgin olive oil, for brushing
- 1 large garlic clove, halved
- ½ cup microgreens or arugula, optional, to garnish
Instructions
- Toss the tomatoes with the salt in a sieve set over a bowl and leave to drain for 10 minutes.
- Meanwhile, heat a grill pan or the broiler. Brush the bread slices lightly with olive oil and grill or broil for 1 to 2 minutes per side, until golden and crisp at the edges.
- While the toasts are hot, rub one side of each with the cut side of the halved garlic clove.
- Discard the tomato liquid (or save it for a salad dressing). Toss the tomatoes with the grated garlic, basil, olive oil, balsamic, if using, and pepper.
- Spoon the tomato mixture onto the toasts, top with microgreens or small basil leaves and serve immediately.
Notes
- A mix of red and yellow cherry tomatoes looks especially pretty.
Substitutions
- Cheese: spread the toasts with ricotta or top with torn mozzarella before the tomatoes.
- Gluten-free: use a sturdy gluten-free bread or serve the topping on cucumber rounds.
Storage
- Refrigerate leftover tomato topping for up to 1 day and bring it to room temperature before using. Assembled bruschetta does not keep.