Bruschetta with tomatoes and basil

Name: Bruschetta with tomatoes and basil
Ingredients: 2 medium tomatoes (300 g); 5 g fresh basil; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 4 slices of bread; 25 ml olive oil; 2 garlic cloves; 25 ml olive oil

Star Recipe - Bruschetta with tomatoes and basil by Lavinia P. - Recipia

For bruschetta with tomatoes and basil, scoop out the centers of the tomatoes before dicing them, then pile them onto toasted bread with fresh basil and garlic. Olive oil brings the topping together, but the bread stays crisp only as long as the tomatoes don't sit on it for long. I choose firm tomatoes so I can dice them neatly. Preparation: 10 minutes. Cooking: 4 minutes. Total time: 14 minutes. Servings: 2. Approximately 420 kcal and 7 g protein per serving.

Ingredients

2 medium tomatoes (300 g)
5 g fresh basil
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 slices of bread
25 ml olive oil
2 garlic cloves
25 ml olive oil

Preparation

1. Wash the tomatoes, cut them in half and scoop out the centers. Dice them and mix in a bowl with the chopped basil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. 2. Toast the bread slices for 4 minutes, until crisp and browned around the edges. Brush them with 25 ml of olive oil and rub them with the peeled garlic. 3. Spoon the tomato mixture onto the bread and drizzle with the remaining 25 ml of oil.

Notes

You can serve them alongside a vegetable soup. To prepare ahead, keep the chopped tomatoes separate and toast the bread just before serving; once assembled, the slices soften quickly. Gluten-free bread can replace regular bread in the same quantity. Choose ripe tomatoes that are still firm when pressed, since soft ones turn the diced pieces to mush. If the tomatoes are very juicy, leave them to drain in a sieve for 5 minutes before mixing them with the basil. Thick slices need another minute of toasting; the bread is ready when the edges are browned and the surface crackles lightly.