Starter
Tomato Bruschetta with Sourdough
45 minServes 6Nutri-Score B€€
B
45 min
45 minTomato Bruschetta with Sourdough
what you need
Ingredients
Vesuvio tomato (cut into small cubes)Produce1 piece- San Marzano tomato (cut into small cubes)Produce1 piece
- yellow datterino tomatoes (cut into small cubes)Produce8 pieces
garlic (large clove, kept whole for rubbing)Produce1 piece
basil (large leaves, roughly torn)Produce10 pieces
extra virgin olive oilPantry60 ml
balsamic vinegarPantry30 ml
dried oreganoSpices2 g- flaky sea saltSpices3 g
- sourdough bread (thick slices)Bakery6 pieces
per serving
Nutrition
241kcal
- Carbs
- 32 g
- Proteins
- 5 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl
Grill
step by step
Method
- Step 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.
- Step 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.
- Step 3
Let the tomatoes marinate
- Leave the tomato mixture to rest so the flavours come together.
- Step 4
Toast the sourdough
- Cut thick slices of sourdough.
- Toast them on a really hot griddled pan on both sides.
- Step 5
Rub the bread with garlic
- While the bread is still warm, rub it all around with the garlic clove.
- Step 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.
most cooked first