Bruschette al Pomodoro
Preparation time
15 minutes
Servings:
n/a
Level:
Makkelijk
1. Antipasti
Menu course
As far as I'm concerned, this is an antipasti that should never be missing from the table! I love bread, so that's already covered here. This, combined with the freshness of the tomatoes and the fact that it is quick and easy to make, makes it perfect for any charcuterie board!
Traditionally, Bruschetta is made with garlic, but I don't tolerate it very well. Besides, I personally find it much tastier without garlic, because the freshness of the tomatoes really shines through! So, essentially, another non-classic recipe!
Besides tomatoes, olive oil is a very important part of this dish. Be sure to use a high-quality olive oil for this; it adds that extra flavor to the Bruschetta. How do you know if you have a good olive oil? You smell it, you taste it, and you inhale it. The moment you inhale it and feel a peppery sensation in your throat, the olive oil is of very high quality. Cuciniamo!
Ingredients
Sliced bread of your choice (if you choose vegan bread, this dish is instantly vegan!)
Cherry tomatoes
Oregano
Basil
Olive oil
Salty
Preparation
Slice the tomatoes and basil and put them in a bowl. Make sure to include the tomato juice in the bowl as well. The more juice, the better it is for the Bruschetta. Add the oregano, olive oil, and salt to this and mix it. Let it sit for a while. The sooner you make it, the better the flavors blend together.
Slice the bread and drizzle some olive oil on both sides. Put this in the oven until crispy. Spread the tomato mixture over the bruschetta and let it soak in for a while. This way, the center is soft and the edges are crispy—delicious!
Buon appetito!