Summer Bruschetta with Tomato
Fresh bruschetta with tomato and basil, perfect for snack platters or summer evenings.
Equipment
- brush
Ingredients
For the Tomato Salsa:
- 4 Roma tomatoes
- 1 garlic clove
- A splash of olive oil
- 1 shallot
- 2 sprigs of fresh basil
- A pinch of black pepper
For the Bread:
- 1 ciabatta
- 3 tablespoons olive oil
- 1 garlic clove
Instructions
For the Bread:
- Slice the ciabatta into pieces.
- Peel a garlic clove and cut it in half.
- Brush the slices of bread with olive oil using a pastry brush.
- Bake the bruschetta in the oven at 200°C (390°F) for about 8 minutes until golden brown.
- Rub the halved garlic clove over the warm bread for extra flavor.
For the Tomato Salsa:
- Dice the tomatoes and the shallot.
- Optionally, remove the seeds from the tomatoes for a less watery salsa.
- Mix the tomatoes and shallot in a bowl.
- Add a splash of olive oil, finely chopped basil, a pinch of black pepper, and a pressed garlic clove.
- Stir everything together well.
To Serve:
- Spoon the tomato salsa onto the toasted ciabatta slices and serve immediately.
Notes / Tips / Wine Advice:
Wine Advice
Pair with a crisp Pinot Grigio or a light rosé for the perfect summer experience.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 10 g | Fiber: 2 g | Sugar: 4 g | Salt: 500 mg
