Bruschetta with tomatoes and basil
6 servings
30 minutes
Bruschetta with tomatoes and basil is the true taste of Italian simplicity and elegance. Its roots trace back to the traditions of Tuscan peasants who revived old bread with olive oil and fresh seasonal ingredients. The aromatic crunch of ciabatta, rubbed with garlic and soaked in olive oil, pairs with juicy tomato pieces that offer a bright, sweet flavor. Basil adds fresh herbal notes, while salt and pepper complete the harmony of tastes. This is not just an appetizer — it's a piece of sunny Italy that awakens the appetite and inspires culinary experiments. Perfect as a light summer snack accompanied by a glass of white wine or as an addition to a main dish, adding Mediterranean charm to the meal.
1
Heat the grill pan on high for 10 minutes.
2
Meanwhile, slice the ciabatta into 12 thin slices. Place on the grill and toast for about a minute on each side until crispy with grill marks.
- Ciabatta: 1 piece
3
Make 3 cuts on each piece with a sharp knife and rub with a garlic clove. Drizzle with olive oil and sprinkle with coarse salt. Serve immediately.
- Garlic: 1 clove
- Extra virgin olive oil: 6 tablespoons
- Coarse salt: to taste
4
Place the tomatoes in a bowl and pour boiling water over them. Leave for a minute, then remove and peel the skin. Cut into small cubes.
- Plum tomatoes: 6 pieces
5
Place the tomatoes on the bruschetta, garnish with basil leaves. Season with salt and pepper, and drizzle with olive oil.
- Plum tomatoes: 6 pieces
- Basil: 1 bunch
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 6 tablespoons