Tomato Brushcetta recipe – simple yet flavorful recipe of tomato and basil bruschetta.
Ingredients
- 6 Baguette Slices
- 75 Grams Tomato Chopped
- 2 - 3 basil leaves Chopped
- 1 Small Garlic Clove Minced or Grated
- 1/4 Teaspoon black pepper Crushed
- 2 Teaspoons Ekin Olive Oil Extra Virgin if possible.
- salt As required
Servings: Baguette Slices
Instructions
- Rinse and then chop the tomatoes. Remove the seeds from tomatoes, if you want and take the chopped tomatoes in a mixing bowl.
- Now add chopped basil leaves and minced or grated garlic. Sprinkle ¼ teaspoon crushed black pepper or pepper powder. You can add more pepper as per your taste.
- Season with salt as per taste.
- Add 2 teaspoons EKiN olive oil
- Mix very well. For a more sour taste, you can add ¼ teaspoon of balsamic vinegar or lemon juice. Cover and keep the tomato mixture in fridge for 30 minutes. You can even keep for a hour or two.
- Slice the baguette keeping the width of the slices 0.75 to 1 inches.
- Heat a pan or skillet and place the slices on it. If making a large batch, then its better to toast the slices in an oven.
- When one side becomes lightly toasted, turn over the slices and toast the second side.
- When both the sides are lightly toasted, remove them in a plate or tray. If you want, you can toast the slices more.
- Now halve a garlic and rub the sliced end of the garlic on each toasted bread. If you want you can even brush a bit of extra virgin olive oil on the bread.
- Now place the tomato basil mixture on each toasted bread and serve immediately. Or else you can keep the toasted bread and the tomato topping separately. Let your family members or guests help themselves to place the tomato stuffing on the toasted bread.
- Serve bruschetta as a starter or a snack.
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