Recipes · Starters & salads
Bruschetta with Tomatoes and Basil
AI-written · not yet kitchen-tested
Bruschetta lives from contrast: hot, crunchy bread rubbed with garlic under cool, seasoned tomatoes. To keep the bread from turning soggy, top it only right before serving.
Bruschetta with Tomatoes and Basil
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 8 slice ciabatta about 1/2 inch (1 cm) thick, cut on the bias
- 500 g (1.1 lb) tomatoes ripe, cut into 1/3-inch (8 mm) cubes
- 2 clove garlic 1 clove halved for rubbing, 1 clove finely minced
- 0.5 bunch fresh basil leaves picked
- 5 tbsp olive oil extra-virgin; 1 tablespoon for toasting, 2 for the tomatoes, 2 for drizzling
- salt to taste
- black pepper freshly ground, to taste
Method
- Preheat the oven to 400 °F (200 °C) on the convection setting. Cut the ciabatta into 8 slices about 1/2 inch (1 cm) thick, lay them side by side on a parchment-lined baking sheet and brush with 1 tablespoon of olive oil.
- Wash the tomatoes, remove the stem ends and cut into 1/3-inch (8 mm) cubes. Combine in a bowl with the minced garlic, 2 tablespoons of olive oil, a pinch of salt and pepper and let stand for 10 minutes.
- Toast the bread in the oven for 7 to 8 minutes, flipping the slices halfway through, until golden brown and crisp at the edges.
- Rub one side of each hot slice with the halved garlic clove; the rough crust grates the garlic finely.
- Tear the basil into rough pieces and fold it into the tomatoes. Pour off the excess juice from the bowl, spoon the tomatoes onto the slices and drizzle with the remaining olive oil. Serve immediately.
Tip: Pour off the tomato juice before topping, or the bread turns soft. The juice tastes good in a salad dressing.
Tip: A deep toast is essential, because only then does the bread stay crisp under the topping. Day-old ciabatta works especially well.