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
Ingredients:
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
Method:
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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