Bruschetta with Tomatoes and Basil

Description

Bruschetta with Tomatoes and Basil - Authentic recipe from Italy. Ready in 20 min. Try it now!

1. 1

   Wash 4 ripe tomatoes, remove the stems and cut into small dice. Place in a colander and let drain for 10 minutes (this prevents watery bruschetta). Set aside 4 slices of rustic white or country bread.

   ⏱️ approx. 12 min

   💡 Tip: Bruschetta al Pomodoro is the most well-known bruschetta variation. Draining the tomatoes is key — otherwise the bread will go soggy. Ripe, flavourful tomatoes make all the difference.

2. 2

   Toast the bread slices on both sides until golden brown (under the grill, in a toaster, oven or frying pan). While still warm, rub each slice with a halved garlic clove, if desired (for a subtle garlic flavour).

   ⏱️ approx. 6 min

   💡 Tip: Rubbing the garlic on warm, rough bread releases a delicate aroma without any raw garlic pieces — the classic technique. It only works well on warm bread.

3. 3

   Mix the drained tomatoes with 2 tbsp olive oil, 8 freshly torn basil leaves, salt and pepper. Spoon the mixture generously onto the toasted bread slices. Drizzle with a splash of olive oil and serve immediately.

   ⏱️ approx. 4 min

   💡 Tip: Serve bruschetta immediately after topping to keep the bread crispy. For buffets: serve the bread and tomato topping separately and let guests help themselves.