Bruschetta with tomatoes 30 July, 2022 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe Bruschetta is without a doubt one of the most popular Italian starters. With only a few necessary ingredients, which you actually always have at home, you can also prepare bruschetta yourself in no time. Bruschetta basic recipe Although bruschetta is very commonly associated with tomatoes and basil in Germany, the former “poor man’s meal” can be enjoyed with a variety of toppings. For the basic recipe sliced ciabatta or pane pugliese ist roasted and rubbed with half a clove of garlic. Drizzled with olive oil and seasoned with salt and pepper to taste bruschetta is often eaten without any toppings or just with fresh herbs. The very popular bruschetta with tomatoes and basil is known in Italy as bruschetta con pomodoro e basilico and is very common in Tuscany and in the area around Naples. What is the best bruschetta recipe? After spending hours surfing the internet and looking over the virtual shoulders of Italian chefs I quickly came to the conclusion that there is simply no right recipe for bruschetta. And I am pretty fine with it. After all everyone has their own preferences and all the variants I found online tasted really good. With or without tomato seeds, with vinegar or red onions, I found tons of different versions. I use the whole tomato for my recipe and therefore not having to remove the seeds or even the skin of the tomatoes. My recipe comes without onions but I like to add an extra portion of garlic to the tomato mix. 🙂 Bruschetta is usually done with toasted white bread. Ciabatta or sourdough bread are ideal for doint the popular italian starter. Baguette bread is of course also possible and is used very often when preparing bruschetta. In my opinion it is not as suitable as the other types of bread. If you still want to use baguette then I recommend using a more rustic type of baguette like a farmer’s baguette. Which tomatoes are the best? The type of tomato is actually not that important when it comes to bringing a delicious bruschetta to the table. Vine, cherry, date or beefsteak tomatoe are fine as long as the tomatoes are good in taste. Therefore always use very ripe and aromatic tomatoes. Got some very soft tomatoes and having troubling cutting them? No worries. Just use a tomato knife or a comparable knife with a serrated edge (serrated knife). With it you can cut overripe and soft tomatoes without completely smashing them. What else do I need? In addition to bread and tomatoes all you need for bruschetta is good extra virgin olive oil, some garlic to rub the bread and 1 extra clove of garlic for the tomato mixture. Of course basil should not be missing. If you like you can optionally add a dash of vinegar and a medium-sized red onion. If you do just chop it very finely. How is my bruschetta made? Instructions with all the steps and the list of ingredients can be found in the recipe-card below. For tips and recipe suggestions just keep on reading 🙂 Preparing the tomato mixture Wash the tomatoes and cut of the stalk and greens. Cut it into cubes of approx. 1 cm and placed it in a bowl. Roughly chop the basil leaves and add it to the tomatoes with the olive oil and the finely chopped or pressed garlic. Mix all well together and season to taste with salt and ground pepper. [tip]Tip: If you want you can now add some vinegar, a red onion or some oregano to the mixture.[/tip] Toast the bread slices Cut the ciabatta or the sourdough bread into approx. 1.5 – 2 cm thick slices and roast them either in a grill pan, contact grill or in the oven without oil. You can also put the bread in a toaster if you want it to be very quick and easy. In the pan or contact grill the bread is ready in about 1-2 minutes. Preparing in the oven it can last about 8 minutes at 180 degrees. After roasting the bread slices are rubbed with half a clove of garlic and then drizzled with extra vergin olive oil. Arrange and serve Spread the tomato mixture on the bread slices, drizzle with some more olive oil and enjoy your warm bruschetta. If you want you can add 1-2 fresh basil leaves to decorate the finished bruschetta. Tips: By the way you don’t have to remove the seeds from the tomatoes. And don’t be afraid of liquid. It is the tomato juice that in combination with the olive oil, the basil and the spices that makes the bruschetta really delicious. The bruschetta should always be eaten right after you put the tomato mixture on top. Otherwise it can happen that the slices of bread are softened by the juice of the tomatoes. I hope you like my version of bruschetta with tomatoes. You can find the recipe and the ingredients for it in the recipe card. Have fun and bon appetit. 🙂 Do you like my recipe? Then you might also like one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Bruschetta with tomatoes Print preview Prep time: 15 minutes Serving: 4 servings 4 tomatoes, about 1 lb / 450 g 1 ciabatta or sourdough bread 2 gloves of garlic 4 tbsp olive oil, extra verginInfo: You need some more olive oil to drizzle the slices of bread Salt and pepper to taste Instructions Wash the tomatoes. Remove the stalk and greens, dice it and place it in a bowl. Add the olive oil, the roughly chopped basil and the finely chopped or grated garlic. Mix well and season to taste with salt and ground pepper.Cut the ciabatta or sourdough bread into approx. 1.5 - 2 cm thick slices and toast them in a grill pan, contact grill or oven without oil. A toaster is of course also fine. It takes the bread 1-2 minutes to be ready in a pan and contact grill. In the oven the bread need about 8 minutes at 180 degrees to be ready. Rub the freshly toasted bread with a halved clove of garlic and drizzle it with a little more olive oil.Spread the tomato mixture on the bread slices, drizzle with olive oil and enjoy it still being oven fresh. Hacks and hintsBy the way you don’t have to remove the seeds from the tomatoes. And don’t be afraid of liquid. It is the tomato juice that in combination with the olive oil, the basil and the spices that makes the bruschetta really delicious.Best is to eat right after putting the tomato mix on top. Otherwise it can happen that the slices of bread are softened by the juice of the tomatoes and the olive oil. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
