Easy tomato bruschetta recipe
This is super simple with tomatoes on toasted bread, but it's delicious every time you eat it.
Servings: 8 small bruschetta
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
Place the tomatoes on the baguette just before serving.