Skip to content
Menu
Tomato Bruschetta with Sourdough
Vorspeise

Tomato Bruschetta with Sourdough

45 Min.Für 6Nutri-Score B€€
von @our_cookingjourney3 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

6 Personen
  • Vesuvio tomato (cut into small cubes)Obst & Gemüse1 Stück
  • San Marzano tomato (cut into small cubes)Obst & Gemüse1 Stück
  • yellow datterino tomatoes (cut into small cubes)Obst & Gemüse8 Stücke
  • garlic (large clove, kept whole for rubbing)Obst & Gemüse1 Stück
  • basil (large leaves, roughly torn)Obst & Gemüse10 Stücke
  • extra virgin olive oilVorräte60 ml
  • balsamic vinegarVorräte30 ml
  • dried oreganoGewürze2 g
  • flaky sea saltGewürze3 g
  • sourdough bread (thick slices)Backwaren6 Stücke

pro Portion

Nährwerte

241kcal

Kohlenhydrate
32 g
Eiweiß
5 g
Fett
10 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Grill

Schritt für Schritt

Zubereitung

  1. Chop the tomatoes

    • Cut the Vesuvio tomato, the San Marzano tomato and the yellow datterino tomatoes into small cubes.
    • Add all the tomatoes to a bowl.
    Schritt 1

  2. Make the tomato dressing

    • Add the roughly torn basil leaves.
    • Pour in the extra virgin olive oil and the balsamic vinegar.
    • Sprinkle with the dried oregano and finish with the flaky sea salt.
    • Give it a good stir.
    Schritt 2

  3. Let the tomatoes marinate

    • Leave the tomato mixture to rest so the flavours come together.
    Schritt 3

  4. Toast the sourdough

    • Cut thick slices of sourdough.
    • Toast them on a really hot griddled pan on both sides.
    Schritt 4

  5. Rub the bread with garlic

    • While the bread is still warm, rub it all around with the garlic clove.
    Schritt 5

  6. Assemble and serve

    • Bring the tomatoes and the toasted bread to the table.
    • Spoon the tomatoes on top of each slice.
    • Add a little of the dressing all over and serve while the bread is still crunchy.
    Schritt 6
Mezze holen