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Tomato Bruschetta with Sourdough
45 minVoor 6Nutri-Score B€€
B
45 min
45 minTomato Bruschetta with Sourdough
recept van
Francesco Mattana
@our_cookingjourney
2 recepten
3 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
Vesuvio tomato (cut into small cubes)Groente en fruit1 stuk- San Marzano tomato (cut into small cubes)Groente en fruit1 stuk
- yellow datterino tomatoes (cut into small cubes)Groente en fruit8 stukken
garlic (large clove, kept whole for rubbing)Groente en fruit1 stuk
basil (large leaves, roughly torn)Groente en fruit10 stukken
extra virgin olive oilVoorraadkast60 ml
balsamic vinegarVoorraadkast30 ml
dried oreganoKruiden en specerijen2 g- flaky sea saltKruiden en specerijen3 g
- sourdough bread (thick slices)Bakkerij6 stukken
per portie
Voedingswaarden
241kcal
- Koolhydraten
- 32 g
- Eiwitten
- 5 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Mengkom
Grill
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Let the tomatoes marinate
- Leave the tomato mixture to rest so the flavours come together.
- Stap 4
Toast the sourdough
- Cut thick slices of sourdough.
- Toast them on a really hot griddled pan on both sides.
- Stap 5
Rub the bread with garlic
- While the bread is still warm, rub it all around with the garlic clove.
- Stap 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.
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