Bruschetta al pomodoro | Classic & Crispy
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Gurkerl Küche
Holen Sie sich den Geschmack Italiens direkt nach Hause! Diese klassische Bruschetta al pomodoro besticht durch sonnengereifte Paradeiser, frisches Basilikum und hochwertiges Olivenöl auf knusprig geröstetem Ciabatta. Ein einfacher, aber raffinierter Vorreiter für jedes mediterrane Menü oder als leichter Snack für zwischendurch.
Preparation method
Ingredients overview
- 2 large slices of ciabatta bread
- 400 g fresh vine tomatoes
- 10 g red onions
- 30 g Parmesan, piece
- 60 ml extra virgin olive oil
- 1 tsp red wine vinegar
- 1 clove of fresh garlic
- 5 large leaves of fresh basil
- 1 pinch of ground black pepper
- 1 pinch of fine iodized table salt
Finely dice the red onions. Tear the basil leaves into small pieces.
Cut the hard core out of the tomatoes and dice the flesh into approx. 0.5 cm cubes. In a bowl, mix the diced tomatoes with onions, salt, pepper, basil, red wine vinegar, and olive oil. Mix everything well and let it sit briefly.
Toast the ciabatta bread in a pan over medium heat on both sides until golden brown. Rub the still warm bread slices with the halved garlic clove. Generously spread the tomato mixture on the bread and garnish with fine parmesan shavings.
Chef's tip
For the best flavor, use fully ripe tomatoes and a high-quality extra virgin olive oil. Rubbing the warm bread with garlic provides the perfect, subtle seasoning.
Ingredients
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25 min
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