Tomato bruschetta
Italian
Tomato bruschetta
Ripe tomatoes, garlic, and olive oil on bread that has actually been toasted.
Before you cook
Bruschetta is Italian grilled bread. The tomato version is Roman summer food: ripe tomato, garlic, oil, and basil on bread that has seen a flame. The bread should be dry enough at the edges to hold the juice.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 340kcal
- Vegetarian
- Quick
Contains gluten.
Equipment
- Grill or a heavy frying pan
- Knife and board
- Bowl
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1423 kJ
- 340 kcal
- Protein
- 8 g
- Fat
- 16 g
- Carbohydrate
- 40 g
- Sugars
- 6 g
- Fibre
- 3 g
- Salt
- 0.6 g
- Sodium
- 240 mg
This batch, 2 servings, is about 2845 kJ (680 kcal), with 12 g sugars and 1.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Toss the tomatoes with the oil, basil, and a pinch of salt. Leave them while you toast the bread.
- 02
Toast the bread until the edges are deep gold. Rub one side of each slice with the garlic clove.
- 03
Spoon the tomatoes over the bread and eat while the toast is still crisp.
Times are a guide. If it needs another minute, give it another minute.
To serve
As soon as the tomato is on the toast. It is a start, or lunch, not a side for later.
Keeping it
Eat it when you make it. The bread goes soft if it sits, and cut tomato should not wait around.
Leftovers
- Tomato on fresh toast
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Tomato bruschetta
Serves 2 · 15 min
Ingredients
- 4 slices of country bread
- 1 garlic clove, peeled
- 250 g ripe tomatoes, diced
- 2 tbsp olive oil
- basil leaves, a small handful, torn
- fine salt, a pinch
Method
- Toss the tomatoes with the oil, basil, and a pinch of salt. Leave them while you toast the bread.
- Toast the bread until the edges are deep gold. Rub one side of each slice with the garlic clove.
- Spoon the tomatoes over the bread and eat while the toast is still crisp.
To serve
As soon as the tomato is on the toast. It is a start, or lunch, not a side for later.
Keeping it
Eat it when you make it. The bread goes soft if it sits, and cut tomato should not wait around.