That sounds like a delicious, fresh, and simple recipe! The combination of ripe tomatoes, garlic, basil, and olive oil really brings out the authentic Italian flavors. It’s great how versatile bruschetta is—perfect for any occasion, whether you’re serving it as an appetizer, a snack, or even a main dish. The toasted ciabatta bread adds a nice crunch, and the bright, fragrant toppings are a lovely contrast. Do you have any special tips or tricks for getting the perfect balance of flavors in your bruschetta?
INGREDIENTS
- 8 slices of ciabatta bread
- 3-4 ripe tomatoes (such as San Marzano or vine tomatoes)
- 2 cloves of garlic
- 3-4 tablespoons extra virgin olive oil
- 12 fresh basil leaves
- Salt and freshly ground black pepper, to taste
DIRECTIONS
- Start by deciding how you’d like to toast your ciabatta slices: either in a coated pan without oil or in the oven on the grill rack (preheat to 200°C top/bottom heat). Use a bread knife to slice the ciabatta into 8 pieces, each about 1-1.5 cm thick.
- Toast the bread in the hot oven (middle rack) or hot pan (turning the bread slices a few times) for about 8 minutes, until golden brown on both sides.
- While the bread is toasting, peel the garlic cloves and wash the tomatoes. Cut out the stems, halve the tomatoes lengthwise, and remove as many seeds as possible. Then, chop the tomatoes into small cubes, around 1 cm in size. Wash the basil leaves and pat them dry with a kitchen towel.
- Once the bread is toasted, rub the top side of each slice with the garlic cloves. Drizzle with 3-4 tablespoons of olive oil, ensuring the bread is lightly soaked.
- Top each bread slice with the chopped tomato cubes (without tossing them like a salad). Drizzle a few more drops of olive oil over the tomatoes, then season with salt and freshly ground black pepper. Tear the basil leaves into small pieces and scatter them evenly over the tomatoes.
- Serve your bruschetta warm or cold, and enjoy!
This recipe makes for a delightful and fresh dish, whether as a starter, snack, or light meal. Buon appetito!
