I love to eat fresh tomatoes bruschette (btw, sche is pronounced “ske”, not sce) in summer. It’s a refreshing yet appetizing food, very easy to make, and that requires very few basic ingredients.
Fresh Tomato Bruschette
Let the sliced tomato to rest for two hours before serving.
- A mid sized ciabatta bread
- Two middle sized tomatoes
- Two slices of garlic
- Salt
- Pepper
- Olive Oil
- Oregano or Basil.
Directions
Smash the garlic slice and put it in a bowl. Then cut the tomatoes in two, remove all the seeds and the inner jelly part (1). Cut them in small cubes (2) then add them with the smashed garlic (3). Add one teaspoon of salt, and oregano or basil as you like (4).
If you’re using basil, break the leaves with your hands, or cut it with a ceramic knife. Don’t use an iron knife as it will make the leaves to oxidate faster, and we want to preserve its color as much as possible. Eventually save this step for the very end of bruschetta, just right before serving, to keep its green color as much as intact as possible.Finally add some olive oil. Mix everything with a spoon then cover it with a saran wrap and leave it in the fridge for 2 hours.
When the tomato cubes are ready, take the bread and slice it so that you can have the soft inside on both parts. I wasn’t able to find the right bread at the store for the pictures (5), so i had to slice it like in a panino (6), but it’s much better to find a tall bread and slice it. Then toast it on both sides, until the soft inside is crispy but not burned (7).
Take the second slice of garlic and rub it on the hot slices, to give them some taste and release its delicious perfume, then add some olive oil on the top.
I’ve seen in many recipes of bruschetta around where people puts olive oil before toasting the bread. Please, don’t. You’ll end up burning the oil and altering its taste, which is the main purpose you’re using it.Add the tomato cubes on top (10) and make sure you drained it before, and serve while the bread is still warm.
Close your eyes and take a bite. You should be able to taste every single ingredient you used. The warm bread first, then the pungent smell of garlic and its taste with the slightly stinging oil. And finally the freshness of the salty tomato with oregano or basil flavor.
Perfect for any hot sunny day.
If you have a very good olive oil, you should also try the easiest version without tomato or anything. Just toast the bread, rub the garlic, and add the olive oil on the top, with a pinch of salt. It’s called “pane unto”, oiled bread.
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