Easy tomato bruschetta recipe
About easy tomato bruschetta
This post is about easy tomato bruschetta. I often make this when bread such as baguettes and pistolets remain. I’ve been making it for many years, but still my family often requests it. It’s super simple with tomatoes on toasted bread, but it’s delicious every time you eat it. We usually eat it as an appetizer, but my children also ate it like a snack.
Especially when the tomatoes are ripe, they are sweet and very tasty. That’s why I used to make it in the summer, but nowadays I can get good tomatoes in any season, so I make it all year round. It is also delicious even if it is made from small cherry tomatoes.
Tomatoes are one of the most common vegetables. So if you like, click on the tomato nutrition link below.
How to make
I think there are various ways to make it, but I make it as follows.
Preparing baguette
- Slice the baguette to a thickness of about 1 cm. A leftover baguette is sufficient as it will be baked in the oven to make it crunchy.
- Brush one side of the sliced baguette with olive oil.
- Place the bread on a wire rack or baking sheet and bake it in an oven at 180 ° C for 12-15 minutes until it turns golden brown. It should be crunchy.
Preparing tomatoes
- While baking the bread, prepare the tomatoes. Cut the tomatoes in half horizontally and remove the seeds. Then cut into 7-8mm cubes. Put the tomatoes in a bowl and add the seasonings and herbs(such as finely chopped chives, basil or parsley). Then mix well. If you don’t have herbs, you don’t have to add them, but if you add them, the colors are beautiful in red and green, and the taste is delicious with herbs as an accent. Also, when the tomatoes aren’t ripe or the vinegar tastes strong, I add a little sugar to balance them. Adding sugar makes the taste milder.
Rubbing garlic on the bread
- When the bread is baked, remove it from the oven. When the bread has cooled to the touch, cut the garlic in half and rub the garlic on the surface of the bread. I think rubbing garlic on bread is the secret to its deliciousness. This will transfer the taste and aroma of fresh garlic to the bread, creating a multi-layered taste.
Placing tomatoes on the bread
- When the bread has cooled, place the drained tomatoes on the baguette and it’s done. To enjoy the crispness of the bread, put the tomatoes on just before serving.
Easy tomato bruschetta recipe
Equipment
- a cooking brush
- a bowl
Ingredients
- 1/3 Baguette
- 30 ml Olive oil to brush baguette
- 2 cloves Garlic
- 2 Ripe tomatoes
- ⅓ teaspoon Salt
- Freshly ground black pepper to taste
- 1½ tablespoon Vinegar
- 1 tablespoon Olive oil
- ½ teaspoon Sugar (optional)
- 1 teaspoon Finely chopped chive, basil or parsley
Instructions
- Preheat oven to 180C = 356F.
- Slice the baguette to a thickness of about 1 cm. Apply olive oil to the sliced baguette with a brush on one side.
- Place the baguette on a wire rack or baking sheet and bake in an oven at 180 ° C / 356F for 12-15 minutes until it turns golden brown.
- Prepare the tomatoes. Cut the tomatoes in half horizontally and remove the seeds. Then cut into 7-8mm cubes.
- Put the tomatoes in a bowl and add the seasonings (salt, black pepper, vinegar, olive oil and sugar) and herbs such as finely chopped chives, basil or parsley. Then mix well.
- When the bread is baked, remove it from the oven. When the bread has cooled to the touch, cut the garlic in half and rub the garlic on the surface of the bread.
- When the bread has cooled, place the drained tomatoes on the baguette.
Notes
This time it’s more like a memo than a recipe, but if you have a little baguette left, give it a try. If you like to see another appetizer recipe (Japanese gyoza), click the link below. (For appetizers, make half the amount of the recipe.)
Thank you for reading and Bon Appetit!
