Tomato bruschetta
Ripe tomatoes, garlic-rubbed toast and plenty of basil. It is only as good as the tomatoes, so make it when they are in season.
Method
- Dice the tomatoes into a bowl and mix in a good pinch of salt, most of the olive oil and the torn basil leaves. Let them sit for 5 minutes while the juices run.
- Slice the sourdough about 1.5 cm thick and toast until crisp and deep golden.
- Halve the garlic clove and rub the cut side firmly over one side of each hot slice of toast.
- Spoon the tomatoes and their juices over the toast.
- Drizzle over the remaining oil, add a grind of black pepper and serve at once, before the toast softens.
Tip Use the sturdiest sourdough you have. A thick, crusty slice stays crisp under the juices for longer.
Per portion
| Energy | 333 kcal |
| Protein | 10 g |
| Carbohydrate | 52 g |
| of which sugars | 7 g |
| Fat | 8 g |
| of which saturates | 1 g |
| Fibre | 5 g |
| Salt | 1.03 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tomatoes300 g
- sourdough loaf½
- garlic1 clove
- basil½ bunch
- olive oil1 tbsp
