Tomato bruschetta
Recipe for classic bruschetta with fresh tomatoes, garlic and basil.
Servings 4 people
Calories 153kcal
Ingredients
- 4 slices good bread - e.g. sourdough
- or
- 8 slices ciabatta
- 300 g tomatoes, cut into small dice
- 1 clove garlic, finely chopped
- 7 sprigs basil, leaves only - finely chopped
- 2 tbsp olive oil
- Salt and freshly ground pepper
To finish
- 1 clove garlic, peeled
Instructions
- Drizzle the bread with a little good olive oil, season with salt and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 18 minutes - or until crisp and golden. Transfer to a wire rack.
- Meanwhile, toss the tomatoes with the garlic, basil and olive oil and season with salt and freshly ground pepper.
- Rub the crisp bread slices with the whole garlic clove. If you are using ciabatta, the slices are fine as they are - if you have used whole slices of bread, cut them into 2-3 pieces, depending on size.
- Top the crisp bread slices with the tomatoes, add a little more freshly ground pepper if you like, and serve straight away.
Nutrition
Calories: 153kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 140mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg