Tomato bruschetta

Name: Tomato bruschetta
Ingredients: 4 slices bread; 1 garlic clove; 1 medium tomato (150 g); 5 g fresh basil; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1 tablespoon olive oil

Season - Tomato bruschetta by Fabiana B. - Recipia

Tomato bruschetta is toasted slices of bread rubbed with garlic and topped with chopped tomatoes, basil and thyme. Olive oil brings the topping together, and the bread is served while it’s still crisp, before the tomato juices soften it. I prefer to leave the tomatoes in large pieces, not chop them very finely. Preparation: 8 minutes. Cooking: 3 minutes. Total time: 11 minutes. Servings: 4. Approximately 140 kcal and 4 g protein per serving.

Ingredients

4 slices bread
1 garlic clove
1 medium tomato (150 g)
5 g fresh basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon olive oil

Preparation

1. Toast the bread slices in a toaster for 3 minutes, until golden and crisp. 2. Peel the garlic clove, cut it in half and rub each slice of bread with it while the bread is still warm. 3. Chop the tomato and basil. Mix them with the thyme and salt, then spoon the topping onto the bread and drizzle with olive oil.

Notes

You can prepare the topping a little ahead of time, but keep it separate from the bread until serving. Choose a ripe but firm tomato; if it’s very juicy, let it drain after chopping so the topping doesn’t slide off the slices. Thick slices need more time in the toaster, while very thin ones dry out quickly, so choose slices of similar thickness. For a gluten-free version, use four slices of gluten-free bread; regular bread contains gluten. Serve the bruschettas with vegetable soup.