Tomato bruschetta

Tomato bruschetta

By
From
Under the Walnut Tree
Serves
6
Photographer
Fanny Bergenström

A carefully made bruschetta is one of those things that is always appreciated, and is a perfect starter to almost any meal. Toasted country bread, some fruity olive oil and sun-ripened tomatoes are a lovely combination.

Ingredients

Quantity Ingredient
5-6 medium tomatoes
sea salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon white balsamic or red wine vinegar
6 slices country bread
1 large garlic clove, peeled
2 tablespoons olive oil, for the bread
6-8 large fresh basil leaves, shredded

Method

  1. Start with the tomatoes. Cut them into halves and then into quarters. Discard the cores, stems and seeds. Finely chop the tomato flesh and place in a bowl. Sprinkle with some sea salt, a couple of grinds of black pepper and drizzle with the olive oil and vinegar. This can be prepared a few hours ahead of time.
  2. Toast or grill the bread slices. Cut the garlic clove in half and rub one side of the bread with the cut garlic, then drizzle with olive oil. Place the chopped tomatoes on top and sprinkle with the shredded basil leaves. Grind over some more black pepper and serve immediately.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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