Entrante
Tomato Bruschetta with Sourdough
45 minPara 6Nutri-Score B€€
B
45 min
45 minTomato Bruschetta with Sourdough
receta de
Francesco Mattana
@our_cookingjourney
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
Vesuvio tomato (cut into small cubes)Frutas y verduras1 pieza- San Marzano tomato (cut into small cubes)Frutas y verduras1 pieza
- yellow datterino tomatoes (cut into small cubes)Frutas y verduras8 piezas
garlic (large clove, kept whole for rubbing)Frutas y verduras1 pieza
basil (large leaves, roughly torn)Frutas y verduras10 piezas
extra virgin olive oilDespensa60 ml
balsamic vinegarDespensa30 ml
dried oreganoEspecias2 g- flaky sea saltEspecias3 g
- sourdough bread (thick slices)Panadería6 piezas
por ración
Nutrición
241kcal
- Carbohidratos
- 32 g
- Proteínas
- 5 g
- Grasas
- 10 g
lo que usará
Utensilios
Bol
Parrilla
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Let the tomatoes marinate
- Leave the tomato mixture to rest so the flavours come together.
- Paso 4
Toast the sourdough
- Cut thick slices of sourdough.
- Toast them on a really hot griddled pan on both sides.
- Paso 5
Rub the bread with garlic
- While the bread is still warm, rub it all around with the garlic clove.
- Paso 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.
las más cocinadas primero