Classic tomato and basil bruschetta
Toasted bread, ripe tomato and good oil: the essence of summer.
Open in the appPer serving
- Calories
- 169 kcal
- Protein
- 4.3 g
- Carbohydrates
- 28.7 g
- Fat
- 4.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Bread40 g
- Tomatoes100 g
- Garlic1 clove
- Basilto taste
- Extra virgin olive oil1 teaspoon
- Saltto taste
Contains: gluten,
In season: June – September
Method
- Wash the tomatoes, remove the seeds and juice and cut them into dice of about 1 cm.
- Put them in a bowl with the salt and the basil torn by hand and leave them to take on flavour while you prepare the bread.
- Cut the bread into slices about 1.5 cm thick and toast them on a griddle or in a non-stick pan over medium heat for 2–3 minutes per side, until golden and crisp.
- Peel the garlic and rub it over the still-hot bread: the rough surface grates it.
- Spoon the tomato onto the bread, leaving the excess juice behind, and finish with a drizzle of extra virgin olive oil.
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