Classic bruschetta from fresh tomatoes
Bruschetta is one of my very favorite summer dishes. I almost always have some tomatoes, garlic, and bread at home so I can prepare it anytime. To make it even tastier I like to add a bit of balsamic vinegar and grated Parmesan on top. This way it tastes even more sophisticated 🙂
And what is your favorite bruschetta combination? Do you add any special or secret ingredients? Let me know in a comment below 🙂
Classic bruschetta from fresh tomatoes
Classic bruschetta from fresh tomatoes
Course: Lunches, Recipe book, Small bites, VeGaN mealsCuisine: ItalianDifficulty: Easy4
servings15
minutes5
minutesKeep the screen of your device on
Ingredients
Fresh ciabatta (ok ok, you can also use a French baguette 🙂 )
Olive oil
2-3 cloves garlic
Fresh basil leaves
3 fresh tomatoes
1 tablespoon balsamic vinegar
Grated Parmesan
Directions
- Slice the ciabatta into a 1cm slices. Heat up a grill pan and add a drizzle of olive oil. Place in the ciabatta slices and grill until golden on the edges. Add a drizzle of olive oil to a pan before you flip the slices to the second side.
- Meanwhile, quarter the tomatoes and cut off the seeds and the harder parts. Chop into smaller pieces and transfer to a bowl. Peel and finely slice the garlic, chop finely the basil leaves and then add both ingredients to the bowl.
- Add 1 tablespoon of olive oil and the balsamic vinegar to the tomatoes and mix well. Season with salt to your taste.
- Serve the tomato mixture on top of the ciabatta slices. Sprinkle with the grated Parmesan and more chopped basil leaves.
- Enjoy 🙂
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2 comments
[…] is now grown and eaten around the world. It is used in diverse ways, including raw in salads or in slices, stewed, incorporated into a wide variety of dishes, or processed into ketchup, Marinara sauce or […]
[…] is now grown and eaten around the world. It is used in diverse ways, including raw in salads or in slices, stewed, incorporated into a wide variety of dishes, or processed into ketchup, Marinara sauce or […]