MISC RECIPES - Dips/Spreads/Sauces/Pastes
Bruschetta
June 10, 2021
| Recipe by Bake with Paws
I have been attempted a few Sourdough Batard and ended up with a lot of bread. My hubby turned them into these delicious Classic Bruschetta.
This Classic Italian Bruschetta is adapted from Vincenzos Plate.
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Recipe - Classic Bruschetta
INGREDIENTS:
250g fresh, ripe tomatoes (I used cherry tomatoes)
Fresh basil
Sourdough bread, sliced
2 garlic cloves (skin removed)
3 - 4 Tbsp extra virgin olive oil
Salt to taste
Fresh basil
Sourdough bread, sliced
2 garlic cloves (skin removed)
3 - 4 Tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
METHOD:
Preparing the topping:
- Wash the tomatoes, chop them roughly and transfer into to a mixing bowl.
- Add extra virgin olive oil, salt, black pepper and one clove of crushed garlic.
- Tear the fresh basil leaves into smaller pieces and add over the tomatoes. Mix well and leave it to rest for 10 - 20 minutes in the fridge or at the counter, whichever you like.
Preparing the bread:
- Slice the bread.
- Place the slices of bread in the toaster and toast until golden brown and crispy (we used a toaster oven)
- Once the bread is ready, rub the garlic on top of the side facing up until the garlic slightly melt on top of the bread.
- Scoop up the juice from the tomatoes and add to each slice of bread before adding the chopped tomatoes. Then add a few more pieces of fresh basil on top.
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