Toasted baguette slices topped with crushed ripe tomatoes, garlic and fresh basil.
1whole
1piece
300g
0.5tsp
2tbsp
8leaf| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1whole | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 8leaf | — | — |
Preheat the oven
Slice the baguette on the chopping board with a bread knife, then lay the slices on the baking tray.
Baguette · 1 whole
Toast the baguette slices on the baking tray in the oven until golden at the edges.
Rub the toasted baguette slices with the garlic clove.
Garlic clove · 1 pieceChop the ripe tomatoes with the knife and put them in the medium bowl.
Ripe tomatoes · 300 g
Add the kosher salt to the chopped tomatoes in the medium bowl.
Kosher salt · 0.5 tspAdd the extra-virgin olive oil to the salted chopped tomatoes in the medium bowl.
Extra-virgin olive oil · 2 tbspTear the basil leaves into the tomatoes in the medium bowl.
Fresh basil · 8 leafStir the tomatoes, oil and basil together with a spoon.
Transfer the garlic-rubbed toasts from the baking tray to the serving plate.
Just before serving, spoon the tomato and basil topping onto the garlic toasts, leaving the juice behind in the bowl so the toast stays crisp.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven⏱ 10 min |
| 2 | 1 whole | | Slice the baguette on the chopping board with a bread knife, then lay the slices on the baking tray.⏱ 30sResultSliced baguette |
| 3 | — | | Toast the baguette slices on the baking tray in the oven until golden at the edges.⏱ 5 minResultToasted baguette slices |
| 4 | 1 piece | | Rub the toasted baguette slices with the garlic clove.⏱ 45sResultGarlic-rubbed toastsused in step 10 |
| 5 | 300 g | | Chop the ripe tomatoes with the knife and put them in the medium bowl.⏱ 2 minResultChopped tomatoes |
| 6 | 0.5 tsp | | Add the kosher salt to the chopped tomatoes in the medium bowl.⏱ 10sResultSalted chopped tomatoes |
| 7 | 2 tbsp | | Add the extra-virgin olive oil to the salted chopped tomatoes in the medium bowl.⏱ 10sResultChopped tomatoes with olive oil |
| 8 | 8 leaf | | Tear the basil leaves into the tomatoes in the medium bowl.⏱ 20sResultChopped tomatoes with torn basil |
| 9 | — | | Stir the tomatoes, oil and basil together with a spoon.⏱ 20sResultTomato and basil toppingused in step 11 |
| 10 | Garlic-rubbed toastsstep 4 | | Transfer the garlic-rubbed toasts from the baking tray to the serving plate.⏱ 30sResultGarlic toasts |
| 11 | Tomato and basil toppingstep 9 | | Just before serving, spoon the tomato and basil topping onto the garlic toasts, leaving the juice behind in the bowl so the toast stays crisp.⏱ 1 minResultBruschetta al pomodoro |
| Total Time | 10 min | ||
| Nutrient | per serving |
|---|---|
| 76kcal | |
| 0.6g | |
| 7g | |
| 1g | |
| 3g | |
| 2g | |
| 0.8g | |
| 292mg |
Toasted baguette slices topped with crushed ripe tomatoes, garlic and fresh basil.
What you’ll doYou will toast baguette slices in the oven until golden at the edges, then rub each one immediately with a raw garlic clove. While the bread toasts, you chop the tomatoes, season them with salt and olive oil, and tear in the basil. The critical moment is the garlic rubbing — it must be done while the toast is still hot enough to abrade the clove.
