Olive oil

Tomato bruschetta with olive oil

Name: Tomato bruschetta with olive oil
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 (8 pieces)
Ingredients: 400 g ripe tomatoes; ½ tsp fine salt; 8 slices of sourdough or country bread, about 1.5 cm thick; 1 garlic clove, peeled and halved; 60 ml European extra virgin olive oil; 8 basil leaves; Black pepper

Toasted country bread with ripe tomatoes, garlic, basil and extra virgin olive oil. Salting and draining the tomatoes first keeps the bread crisp.

Serves: 4 (8 pieces)
Preparation: 15 min
Cooking or resting: 5 min
Total: 20 min
Course: Small plates

Slices of toasted bread topped with chopped tomato and basil, with a cruet of olive oil behind. — Library photograph of tomato bruschetta with olive oil. It illustrates the dish and does not show this recipe as prepared.

Ingredients

400 g ripe tomatoes
½ tsp fine salt
8 slices of sourdough or country bread, about 1.5 cm thick
1 garlic clove, peeled and halved
60 ml European extra virgin olive oil
8 basil leaves
Black pepper

Method

Halve the tomatoes, remove the seeds with a teaspoon, then chop the flesh into pieces of about 1 cm.
Place the chopped tomato in a sieve set over a bowl, sprinkle with the fine salt and leave for 10 minutes to drain. Discard the liquid: this keeps the bread from becoming soggy.
Meanwhile, toast or grill the bread until it is crisp on the outside and still soft in the middle.
While each slice is still hot, rub one side lightly with the cut garlic clove.
Transfer the drained tomato to a bowl, add half the olive oil and some black pepper, and stir.
Spoon the tomato onto the toast, tear the basil over the top and finish each piece with the remaining olive oil. Serve immediately.

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