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Tomato bruschetta
Also known as bruschetta al pomodoro · bruscheta · brushetta · toasted bread with tomato
Toasted bread rubbed with garlic, piled with tomato and basil, oil pooling in the crumb. Crunch, then juice.
Typical serving
320 kcal
usually 250–410 kcal
 Protein | 7 g |
|---|---|
 Carbs | 42 g |
 Fat | 14 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 4 slicesgood bread — sourdough or any open chewy loaf, cut thick. Soft sliced bread collapses
- 300gripe tomatoes — there is nothing here to hide behind — pale winter tomatoes make pale winter bruschetta
- 1garlic clove
- 1 handfulbasil
- 2 tbspolive oil
- to tastesalt
Method
5 steps
chop · 5mTomatoes diced, seeds and all, and turned with a good pinch of salt.
rest · 10m walk awayLeft in a sieve over a bowl. What drains out is what would otherwise go straight through the toast, and there is always more of it than expected.
grill · 5mBread grilled or griddled dry on both sides until it is properly charred at the edges and crisp all the way through. Limp warm bread has nothing to resist the topping with.
finish · 3mA cut clove of garlic rubbed hard over each hot slice — the rough surface grates it away to almost nothing, which is the right amount — then oil poured on while the bread is still hot enough to drink it.
- finish · 2m
Tomatoes heaped on, basil torn over, more oil, salt. Assembled at the table rather than in advance.
Worth knowing
Bruschetta began as the olive press’s quality check — new oil on scorched bread, judged on the spot by the farmers.
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