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Classic Tomato & Basil Bruschetta
- Yield
- 20 pieces
- Prep
- 10 min
- Cook
- 8 min
- Resting / chilling
- 10 min
- Total time
- 20 min
Ingredients
- 300 g rustic baguette — cut into 20 diagonal slices about 1.2 cm thick
- 20 ml extra-virgin olive oil — for the bread
- 6 g fresh garlic — 1 large clove, halved
- 450 g ripe, firm tomatoes — excess seeds removed and cut into small dice
- 15 g fresh basil — torn by hand
- 30 ml extra-virgin olive oil — for the tomato topping
- flaky sea salt — to taste
- freshly ground black pepper — to taste
- 5 g fresh basil — small leaves for finishing
Method
- Mix the diced tomatoes with the 15 g basil, 30 ml olive oil, flaky salt, and black pepper to taste. Let stand for 10 minutes; if excess liquid collects at the bottom, spoon it off before assembly.
- While the tomatoes rest, heat the oven to 220°C. Brush the 20 baguette slices with the 20 ml olive oil and bake for 6–8 minutes, turning once, until golden and crisp.
- Lightly rub the top of each still-warm slice with the cut garlic. Let the bread cool for a few minutes so it does not warm the tomatoes excessively.
- Top each slice with about 25 g tomato mixture only when ready to serve. Finish with the reserved small basil leaves.
How to serve: Serve on a rustic board and assemble only at the last moment. The topping should show distinct red tomato dice, green basil, and a light olive-oil sheen while the bread remains visibly crisp.
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