Tomato Bruschetta
Bruschetta rests on one technique — salting the diced tomatoes and letting them drain. In a quarter of an hour they give up nearly half a cup of juice, the same juice that would otherwise turn a crisp crust into a wet rag. And the garlic goes onto the bread straight off the grill, because a hot rough surface works exactly like a grater.
- Prep
- 15 min
- Cook
- 5 min
- Rest
- 15 min
- Total
- 35 min
- Servings
- 6
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
Makes: 12 bruschetta, serves 6
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Dice the tomatoes
Cut out the seed pockets with their liquid and dice the flesh into 1 cm pieces. The seeds carry most of the water.
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Step 2: Salt and drain
Toss the dice with the salt and leave them in a sieve for 15 minutes. The juice that runs out is juice that will not soak your bread.
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Step 3: Slice the bread
Cut the ciabatta on the diagonal into 1.5 cm slices: thinner ones burn on the grill, thicker ones stay raw in the middle.
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Step 4: Grill until striped
Toast in a dry ridged pan for 2–3 minutes a side, until you have dark stripes and a surface that feels dry and hard.
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Step 5: Rub with garlic
Halve a clove and rub the cut face over the hot crust. On cold bread garlic smears instead of grating away.
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Step 6: Dress the tomatoes
Mix the drained dice with olive oil, pepper and basil torn by hand. A knife blackens the cut edges of the leaves.
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Step 7: Assemble and serve
Spoon the tomatoes on a minute before serving. Ten minutes on a plate and the crunch is gone for good.
Tips & variations
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Tip
Keep the drained tomato juice: with a little olive oil it makes an excellent base for a cold soup or a dressing.
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Tip
In winter, when tomatoes are watery, use cherry tomatoes instead: less liquid, more flavour.
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Variation
A spoonful of finely chopped olives or capers in the mix makes the topping saltier and deeper.
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Storage
Keep the parts apart: the tomato mix holds a day in the fridge, the grilled bread up to 6 hours uncovered.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 210 kcal | 1,260 kcal |
| Protein | 5 g | 30 g |
| Fat | 10 g | 60 g |
| Carbohydrates | 25 g | 150 g |
Approximate values calculated from standard ingredient data.
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