Bruschetta with Tomatoes and Basil
Cut the tomatoes into small cubes, drain the excess juice, and season with salt and pepper. Tear the basil leaves by hand, add them to the tomatoes together with half of the olive oil, mix, and leave for 5 min. Cut the baguette diagonally into 1,5 cm-thick slices and toast in a dry skillet until golden and crisp, 2–3 min on each side. Rub the hot slices with a cut garlic clove and drizzle with the remaining oil. Spoon the tomatoes onto the bread immediately before serving so that the bruschetta remain crisp.
Ingredients
- ✓Baguette
- ✓Tomatoes
- ✓Garlic
- ✓Olive oil
- ✓Fresh basil
- ✓Ground black pepper
- ✓Salt
How to cook
- 1
Cut the tomatoes into small cubes, drain the excess juice, and season with salt and pepper.
- 2
Tear the basil leaves by hand, add them to the tomatoes together with half of the olive oil, mix, and leave for 5 min.
- 3
Cut the baguette diagonally into 1,5 cm-thick slices and toast in a dry skillet until golden and crisp, 2–3 min on each side.
- 4
Rub the hot slices with a cut garlic clove and drizzle with the remaining oil.
- 5
Spoon the tomatoes onto the bread immediately before serving so that the bruschetta remain crisp.
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