Nutritional values are estimates per serving
Grilled bread rubbed with garlic, piled with ripe tomatoes and good olive oil. Four ingredients, zero cooking skill, always the best thing on the table.
A note from us
The garlic rub on the toast is one of the most important parts of bruschetta — a cut raw garlic clove rubbed firmly across the hot toasted surface infuses the bread without any choppable. Do not skip this step. The longer you let the tomatoes macerate in their juices with the salt and olive oil, the better the flavour. 15 minutes is the minimum, 30 minutes is better. Do not drain the juice — pile it onto the bread and let it soak in.
What you need 🛒
How to make it 👨🍳
Dice the Ripe vine or plum tomatoes into rough 1 cm pieces and put them in a bowl.
Season with Flaky sea salt and a drizzle of Extra virgin olive oil. Leave to sit for at least 15 minutes, or up to 30 minutes — the salt draws out the juices and seasons the tomatoes all the way through.
Tear the Fresh basil leaves and fold them through. Taste and adjust the seasoning with more Flaky sea salt and Black pepper.
Toast the Thick sourdough or ciabatta slices until deeply golden and completely crisp on both sides.
While the bread is still hot, rub one side of each slice firmly with a peeled Garlic clove — the rough surface acts like a grater and the garlic melts straight in.
Spoon the tomato mixture generously onto each slice. Finish with another drizzle of Extra virgin olive oil and serve immediately — bruschetta goes soggy fast.
