Bruschetta
By Groceree
Also known as Bruschetta al Pomodoro · Tomato Bruschetta
Thick bread charred on a grill, rubbed with raw garlic while still hot, then piled with chopped ripe tomato, basil and olive oil. The bread is the point, not a base.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
Ingredients
rustic bread8 slices
ripe tomatoes5
garlic cloves2
basil1 handful
olive oil6 tbsp
sea salt1 tsp
black pepper
Instructions
- 01
Deseed and dice the , them and leave them in a sieve for 10 minutes to drain. Undrained make the soggy within seconds.
- 02
Toss the drained with the torn , half the extra virgin and freshly ground .
- 03
Grill or toast the thick-cut over a high heat until charred in places and crisp on the outside but still soft in the middle.
- 04
While it is still hot, rub one side hard with the halved . The rough surface grates the straight into the .
- 05
Drizzle the with the rest of the and a pinch of flaky .
- 06
Pile the on at the last moment and eat at once.
Notes
- Bruschetta is the grilled bread itself — the word comes from bruscare, to char. The topping is secondary.
- Drain the tomatoes. Wet tomato is why bruschetta goes soft before it reaches the table.
- Top it only when ready to eat. Assembled ahead, the bread soaks up the juice and loses its crunch.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 11 g
Estimated from the ingredients.
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