Do you remember my post about the ripe and aromatic beefsteak tomatoes I found on the farmers market? I promised to tell you what I did with them.
Great fanfare: I prepared Bruschette with tomato and basil. Although originally an Italian dish, it made an international career due to the fantastic taste. I used the original Italian recipe of wonderful Marcella Hazan, which I found in her famous cookbook. But I must admit, I adapted it a bit: Marcella Hazan says to rub the roasted bread on one side with garlic. But, as a garlic fan, I put the garlic to the tomatoes what gives them a more intensive taste.
Bruschette are really easy to prepare and wonderful tasty. Only three things are important: use aromatic tomatoes, fresh (!) basil and a suitable type of bread. It needs a crust, and it should be soft and spongy inside. I tried different types of bread and it really makes a difference!
By the way, in Italy “Bruschetta” means a roasted bread slices, and not the topping. So you can have Bruschette with different toppings.
The following recipe serves two to four people.
– 1/2 piece of a beefsteak tomato
– 8 to 10 basil leaves
– 2 cloves of garlic, finely chopped
– 4 slices of suitable bread
– 2 spoons olive oil (extra virgin)
1. Preheat the oven. Use the grill, if you have one.
2. Roast the bread for some minutes. Take care that it doesn’t become too dark!
3. Remove tomato seeds and cut tomatoes in small pieces.
4. Ad finely chopped garlic and chopped basil leaves.
5. Take roasted bread slices and spread tomatoes on them.
6. Season with salt and pepper and drizzle with olive oil.