Bruschetta with tomatoes
4 servings
10 minutes
Bruschetta with tomatoes is a delicious Italian appetizer, as well as the easiest way to put something on the tooth, feel a little full, but do without overeating. In addition, bruschetta always looks very elegant. And their preparation takes a minimum of time. The most popular combination is toasted bread, tomatoes, garlic and basil. If there is no time to blanch tomatoes in a frying pan, you can replace them with sun-dried tomatoes. To prepare Italian bruschetta, it is better to take ciabatta - its slices will absorb olive oil well after frying.
1
Toast the bread in a dry skillet or in the oven until golden brown. In the oven, this will take three to five minutes (depending on the size of the bread slice) at 200 degrees.
- White bread: 4 pieces
2
Cut the tomatoes into cubes about half a centimeter on each side. Finely chop three cloves of garlic.
- Tomatoes: 3 pieces
- Garlic: 3 cloves
3
Heat the pan, pour in some olive oil, and add the tomatoes and garlic. Cook them for a minute or two, just to warm them up without losing the fresh tomato flavor. Then add balsamic cream to the pan, mix, and remove from heat.
- Olive oil: 30 ml
- Tomatoes: 3 pieces
- Garlic: 3 cloves
- Balsamic glaze (crema): 10 g
4
Soak the toasted bread with the remaining olive oil, pouring a little on each slice. Top with warm tomatoes, season to taste with salt, sprinkle with freshly ground black pepper and finely chopped herbs - any that you have on hand. Serve as an appetizer - for example, with wine.
- Olive oil: 30 ml
- Tomatoes: 3 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Fresh herbs: 30 g
