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Tomato Bruschetta with Sourdough
Entrée

Tomato Bruschetta with Sourdough

45 minPour 6Nutri-Score B€€
par @our_cookingjourney3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • Vesuvio tomato (cut into small cubes)Fruits et légumes1 morceau
  • San Marzano tomato (cut into small cubes)Fruits et légumes1 morceau
  • yellow datterino tomatoes (cut into small cubes)Fruits et légumes8 morceaux
  • garlic (large clove, kept whole for rubbing)Fruits et légumes1 morceau
  • basil (large leaves, roughly torn)Fruits et légumes10 morceaux
  • extra virgin olive oilÉpicerie60 ml
  • balsamic vinegarÉpicerie30 ml
  • dried oreganoÉpices2 g
  • flaky sea saltÉpices3 g
  • sourdough bread (thick slices)Boulangerie6 morceaux

par portion

Nutrition

241kcal

Glucides
32 g
Protéines
5 g
Lipides
10 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Gril

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Let the tomatoes marinate

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

  4. Toast the sourdough

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

  5. Rub the bread with garlic

    • While the bread is still warm, rub it all around with the garlic clove.
    Étape 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.
    Étape 6
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