Tomato bruschetta

Name: Tomato bruschetta
Ingredients: 3 small baguettes (125 g each); 2 medium tomatoes (300 g); 150 g cherry tomatoes; 30 g onion; 10 g fresh basil; 1 teaspoon fleur de sel; 60 ml olive oil; 5 ml vinegar; 2 garlic cloves; 20 g Parmesan (optional)

Appetizers - Tomato bruschetta by Alice A. - Recipia

Tomato bruschetta for breakfast has toasted bread rubbed with garlic, topped with a cool mixture of tomatoes, onion and basil, with olive oil. I choose firm tomatoes that cut into neat cubes and don't release too much juice; I like to keep the cherry tomato halves distinct in the mixture. Prep: 20 minutes. Cook: 6 minutes. Rest: 10 minutes. Total time: 36 minutes. Servings: 4. About 490 kcal and 11 g protein per serving.

Ingredients

3 small baguettes (125 g each)
2 medium tomatoes (300 g)
150 g cherry tomatoes
30 g onion
10 g fresh basil
1 teaspoon fleur de sel
60 ml olive oil
5 ml vinegar
2 garlic cloves
20 g Parmesan (optional)

Preparation

1. Wash the tomatoes. Dice the 2 medium tomatoes and halve the cherry tomatoes. Finely chop the onion and basil. 2. Mix the tomatoes with 1 teaspoon of fleur de sel, the onion, basil, 60 ml olive oil and 5 ml vinegar. Chill the mixture for 10 minutes. 3. Heat the oven to 200°C. Slice the baguettes and toast them for 3 minutes on each side, until the edges are crisp. 4. Rub the hot slices with the garlic on both sides. Spoon the tomato mixture on top and drizzle with the remaining oil in the bowl. If you prefer, drizzle the bread with oil only and leave the tomatoes aside. 5. Serve hot. Grate Parmesan over the top, if you like.

Notes

Keep the slices and the mixture separate; you can keep the topping chilled for a few hours, but toast the bread just before serving. Choose ripe but firm tomatoes, since very soft ones release a lot of juice and quickly soften the middle of the slices. If the tomatoes are very juicy, drain off a little liquid before putting them on the bread. For thicker slices, toast for an extra minute on each side, until the edges are crisp. Basil turns black if you chop it too far ahead, so add it close to the time you mix everything together. For a dairy-free version, skip the Parmesan; the bread contains gluten. I serve them with a plain omelet for breakfast.