Monday, May 1, 2017

Tomato and Garlic Bruschetta

God knows why, but I always have trouble eating sandwich and burgers. They seem to fall apart whenever I try to have a good bite of them. So when I came across the Italian open sandwiches, popularly known as Bruschetta and Crostinis I fell in love with them in just first sight. Here is the recipe of the most basic form of Bruschetta which I prepare more than often for my breakfast. Use ripe tomatoes for this recipe and always give it some time to marinade. The timid garlic flavour and the beautiful juice of tomato emulsified with the olive oil is a treat for the taste buds.

Tomato and Garlic Bruschetta
Serves 1

1 slice of baguette / ciabatta ( The bread slices should be thick and should have a thick crust and if you are choosing a thin slice then they should be thick enough to hold all the toppings.)
2 tbsp extra virgin olive oil
2 small rice tomatoes – chopped
A few basil leaves – chopped
Salt & pepper
1 clove of garlic

In a bowl take the chopped tomatoes, salt and pepper and 1 tbsp of the olive oil. Keep it inside the fridge for about 15 minutes.
Brush 1 tbsp of the olive oil on both the sides of the bread slice and toast it in pan / griddle pan / oven, until they are slightly charred on the sides and have become golden brown and crisp.
Let the bread sliced cool down a bit and then rub the garlic clove on both the sides.
Scoop the tomato mixture on top of the toasted bread and drizzle some more olive oil on top of it.
Top with some chopped basil leaves.

Serve immediately.

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