Tomato Bruschettas recipe
These bruschettas use three varieties of tomatoes to give it a full, sweet (and perhaps ideal) flavor. All you have to do is prepare the topping and lay it on top of your toasted bread.
Preparation time: 15 minutes | Cooking time: 6 minutes
- Plum tomatoes: 200gm
- Cherry tomatoes: 200gm
- Sundried tomatoes: 100gm
- Olive oil: 50ml
- Red wine vinegar: 2 teaspoons
- Basil: 1 small bunch
- Ciabatta bread: 8 slices
- Garlic: 1 clove
- Salt and pepper to taste
First, drain the sundried tomatoes from the oil and slice them into thin strips, then chop the basil leaves, clean and slice the garlic clove and slice the cherry tomatoes in 4 pieces.
Blanch the plum tomatoes in boiling water for 20-25 seconds, then place them immediately in cold water. Afterwards, peel the tomatoes, cut them into chunks, remove the seeds (if you can) and place them in a large bowl. Add the sundried tomatoes and the cherry tomatoes to the bowl.
Now, add the olive oil, vinegar and basil to the tomatoes bowl, season well and stir until mixed well.
To toast the ciabatta, you can preheat the grill and toast each slice for about 3 minutes on each side or use a bread toaster. When done, rub each slice with the garlic clove and place the tomato mixture onto each slice along with the remaining juice in the bowl.