Por
Master Receita Solta
"This traditional Italian bruschetta serves fresh chopped tomatoes with basil and olive oil over slices of Italian bread toasted in the oven and flavored with raw garlic. A crispy and fresh appetizer."
- Toasting the Italian bread at 200°C creates a rigid and impermeable surface that supports the weight of the moist tomatoes. Rubbing the cut garlic over the still-hot bread perfumes the crust by abrasion without burning the raw garlic. - The maceration of chopped tomatoes with extra virgin olive oil and salt releases aromatic juices ideal for the topping.
Preheat the oven to 200°C.
Place the bread slices in the pan and drizzle with a little olive oil.
Toast the bread in the oven for 5 minutes or until golden.
Meanwhile, in a bowl, mix the chopped tomatoes, basil, olive oil, salt, and pepper.
Extract the garlic flavor by rubbing the cut part on the slices of bread as soon as they come out of the oven.
With a spoon, distribute the tomato mixture over the bread slices.
Decorate with additional basil leaves if desired.
Serve immediately to maintain the crispiness of the bread.
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- Bruschetta with buffalo mozzarella: add small cubes of fresh cheese on top of the bread before placing the chopped tomatoes. - With black olives: add two tablespoons of chopped Chilean black olives to the tomato filling. - Gratin Bruschetta: take the assembled slices back to the oven for 3 minutes with grated parmesan.
- Traditional Italian bread can be replaced with sliced ciabatta, French baguette, or sourdough bread. - The common ripe tomato (débora or carmem) can be swapped for cherry tomatoes or fresh peeled Italian tomatoes. - Extra virgin olive oil can be combined with a few drops of full-bodied balsamic vinegar.
Consume the bruschettas right after assembly. If there are leftover ingredients, store the bowl with seasoned tomatoes separate from the toast in closed containers in the refrigerator for up to 2 days; assemble at the time of consumption.
It is not recommended to freeze assembled bruschettas or raw tomato salad. Slices of plain Italian bread can be frozen toasted for up to 2 months; Reheat in the oven before applying the fresh topping.
Excellent appetizer option to accompany boards of aged cheeses, marinated olives, and Parma-style raw ham. Pairs well with dry Italian white wine like Pinot Grigio or a very chilled rosé wine.
The tomatoes were placed with excess water or the assembly was done too long before; drain the pulp and assemble at the moment of serving.
Cut the tip of the raw garlic clove and rub lightly over the rough crust of the bread slice as soon as it comes out hot from the oven.
Yes, brown both sides of the slices in a hot skillet with a drizzle of olive oil until a firm and dry crust forms.
Yields 10 generous slices, corresponding to about 2 to 3 bruschettas per portion in a meal for 4 guests.
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