Homemade Bruschetta with Tomatoes and Basil
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Ingredients
- 3–4 medium-sized, ripe tomatoes
- 1 medium red onion
- 1 garlic clove
- 3 tbsp olive oil
- A handful of fresh basil leaves
- Sea salt to taste
- Tellicherry pepper, ground, to taste
- 1 baguette or crusty country bread
- Optional: a little extra olive oil for drizzling on the bread
Preparation
- Wash the tomatoes, remove the stems, and dice the flesh into small cubes.
- Peel the red onion and dice finely.
- Finely chop the garlic.
- Roughly chop the basil leaves or cut them into fine strips.
- Mix the tomatoes, red onion, garlic, basil, and olive oil in a bowl.
- Season to taste with sea salt and ground Tellicherry pepper, and let the tomato mixture rest for about 5–10 minutes.
- Slice the baguette or country bread and toast until golden brown in a pan, in the oven, or on the grill.
- Distribute the tomato-basil mixture onto the toasted bread slices.
- If desired, drizzle with a little extra olive oil and serve immediately.
Tip: The bruschetta is especially aromatic when using very ripe tomatoes, high-quality olive oil, and freshly ground Tellicherry pepper.
The tomato mixture should rest briefly, but only add it to the bread right before serving so that the bruschetta stays nice and crispy.
The tomato mixture should rest briefly, but only add it to the bread right before serving so that the bruschetta stays nice and crispy.
Enjoy your fresh homemade bruschetta!
