Bruschetta mit Tomate und Basilikum
Description
Bruschetta mit Tomate und Basilikum - Authentic recipe from Luxembourg. Ready in 15 min. Vegan. Try it now!
Directions
✓ researched- 1
Wash 4 tomatoes, remove the seeds and dice finely. Cut 10 g of fresh basil into strips. Combine both with 1 finely chopped garlic clove, a drizzle of olive oil, salt and pepper, and let the mixture rest briefly.
⏱️ approx. 12 min💡 Tip: Bruschetta al pomodoro is an Italian classic. Ripe, flavourful tomatoes are essential. Removing the seeds prevents the bread from going soggy. Letting the mixture rest briefly allows the flavours to meld.
- 2
Cut 1 baguette into slices and toast on both sides until golden brown (grill, oven or frying pan). While still warm, rub each slice with a halved garlic clove for a subtle flavour.
⏱️ approx. 6 min💡 Tip: Rubbing the garlic on the warm, crispy bread is the classic technique — the rough surface grates off a little garlic. The bread should be crispy enough to hold up to the tomato juices.
- 3
Spoon the tomato mixture over the toasted bread slices just before serving (not too early, or the bread will go soggy). Drizzle with a little olive oil and garnish with basil. Serve immediately.
⏱️ approx. 4 min💡 Tip: Add the topping to the bread only at the last moment — otherwise it will go soggy. A good extra virgin olive oil makes all the difference. Enjoy straight away while the bread is still crispy.
📜 Origin & History
Bruschetta originates from central Italy and was already prepared in antiquity as a simple dish for the rural population. The toasted bread was used to use up stale bread and was refined with olive oil and garlic. The variant with tomatoes only became widespread after the 16th century when tomatoes came to Europe from America. Today, bruschetta is a classic antipasto of Italian cuisine.
🌿 Regional variants
With mozzarella
Also topped with mozzarella or burrata — like a caprese on bread.
Bruschetta with mushrooms
With sautéed mushrooms instead of tomatoes — hearty and autumnal.
🍷 What goes with it?
As an antipasto, starter or aperitif bite. With a glass of Italian wine. As part of an antipasti spread. A summery classic with ripe tomatoes.
Frequently Asked Questions
How do I prevent the bread from going soggy?
Remove the seeds from the tomatoes and let them drain, toast the bread until really crispy, and add the topping only just before serving. You can also brush the bread with a little olive oil to 'seal' it. This keeps it crispy.
Which tomatoes are best?
Ripe, flavourful tomatoes — in season, fully ripe vine or Roma tomatoes are ideal. Roma tomatoes have less juice (good for preventing soggy bread). Watery, underripe winter tomatoes are less suitable.
How do you pronounce 'bruschetta'?
The correct Italian pronunciation is 'brus-KETT-a' (the 'ch' is pronounced like 'k'), not 'bru-SHETT-a'. The name comes from 'bruscare' meaning to toast. It refers to the toasted bread itself — the tomato topping is just one (the best-known) variation.
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Ingredients
verified- Tomato4 pcs
- Baguette1 pcs
- Basil10 g
- Garlic clove2 clove
- Olive oil30 ml
- Salt1 pinch
- Pepper1 pinch
