Tomato and Basil Bruschetta

June 3rd, 2009

I’m not the best person at remembering to send someone a recipe they’ve asked for. Unless I get reminded or leave an email in my inbox marked as “unread”, it’s unlikely I’ll get around to it, especially if I haven’t had a chance to type it out. So I felt a bit bad when a friend of mine asked for a Bruschetta recipe and I still haven’t emailed it to her.

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Well here is the Bruschetta recipe I use. It’s nice and quick, with lovely flavours… even for someone who doesn’t like eating raw tomatoes… now who could that be? 😉 De-seeding the tomatoes reduces extra liquid which will cause the bread to soften and go soggy, so make sure you serve very soon after spooning the tomato mix onto the bread.

Tomato and Basil Bruschetta

(Recipe from Super Food Ideas)
Serves: 4

1 loaf day old sourdough bread
2 garlic cloves
¼ cup good-quality extra-virgin olive oil
2 large tomatoes, quartered, deseeded
4 basil leaves, shredded
2 tablespoons olive oil
3 teaspoons balsamic vinegar
salt and pepper to taste

Slice bread into eight, 1cm thick slices (traditionally straight across the bread, not diagonally). Lightly toast (under grill) both sides bread until crisp on outside but soft on side. Cut garlic cloves in half lengthways. Rub cut side of garlic over 1 side of hot bread.

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Drizzle 1½ teaspoons oil over garlic side of bread, Season with salt.

Cut tomato quarters in half again and dice. Place in a bowl. Add basil, oil, vinegar and salt and pepper. Stir gently to combine. Spoon onto toasted bread and serve.

Variation: Replace the fresh tomatoes by combining 1 cup chopped semi-dried tomatoes and ½ cup chopped feta-stuffed olives with the basil.

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9 Comments

  1. I like the sound of the fetta stuffed olive and tomato version! It’s all your antipasto favourites rolled into one dish.

  2. Bruschetta is one of my favourite things to eat…It is so simple and yet so complex…wonderful!

  3. BC says:

    What a delicious easy-to-make recipe for vegetarians. Deseeding the tomatoes is a great technique that eliminates dreaded tomatoes slime. Also the garlic cloves add another layer of flavor and a slight sensation on the tongue. You can find a gourmet gadget online called the “garlicboss” that is designed to rub garlic cloves on bruschettas. My “garlicboss” works like a champ, and its shiny, and also beautiful. I highly recommend it.

  4. Beta Gal says:

    Lisa will be happy!

  5. yum, i think this recipe is simple enough for even me to do. the simpler the better. i’d probably also be inclined to shave a few pieces of parmesan on top as well.

  6. parita says:

    Bruschetta looks delicious..i love tomatoes and basil combination

  7. Looks marvellous! I love tomato bruschetta and it looks so fresh and lovely and I like the variation with feta stuffed olives to give it a salty kick 🙂

  8. Jeena says:

    Lovely bruschetta recipe I could just take one from the picture they look that good.

  9. Anita says:

    Thanks everyone for your comments, I know it’s an easy recipe, but sometimes we need something easy. I hope those who try it are happy with the results.

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