Bruschetta
Bruschetta is a wonderful Italian appetizer. The preparation is very simple. The difficulty with this dish is - depending on where you live - finding wonderfully flavorful tomatoes. In other words, if you use watery and tasteless tomatoes, you can throw the dish in the garbage can. Everything rises and falls on the right tomatoes. I use Amela tomatoes. Once you've found the right tomatoes, you just have to make sure the bread doesn't get soaked with tomato juice like a sponge, nobody likes that.
Prepare tomatoes
Tomatoes (high quality aromatic tomatoes)
g (gram)
Sugar
pn (pinch)
Wash tomatoes, cut in half, remove stalk and seeds, cut into small cubes and put in bowl. Add spices, mix and drain in a coarse strainer at room temperature for 20 min. Then remove tomato juice and add tomatoes to bowl.
Prepare tomato mix
Basil leaves (fresh)
pc (piece)
Pepper (freshly grounded)
pn (pinch)
Sugar
pn (pinch)
Peel spring onions and garlic, remove shoots and chop very finely. Set aside green of spring onions for later decoration. Cut the basil into thin strips and add to the tomatoes with the spices, mix, put everything back into the coarse sieve and let it drain and marinate for about 1h more. The tomato juice is not beneficial for the bruschetta because it is soaked up by the bread. The bread should remain fresh and crunchy.
Toast bread
Dark root bread or ciabatta slices (1.5 cm | ⅗ in thick)
pc (piece)
Olive oil (cold pressed, high quality)
ts (teaspoon)
Drizzle slices of bread with olive oil. Salt the oil side and toast the oiled side of the bread in the oven on the top rack at 230° C | 450° F for about 3 to 4 min, leaving the top of the bread slightly crispy and the bottom of the bread soft. If you like, you can rub the top of the bread with a sliced clove of garlic, but I don't think it's worth the time.
Prepare bruschetta
Spring onion rings
pc (piece)
Basil leaves (fresh)
pc (piece)
Cut thin rings from the green of the spring onion at a steep angle for decoration. Place the toasted bread slices, crusty side up, on a cooling rack (make sure the underside of the bread doesn't soak up any tomato juice). Generously top the bread slices with the tomato mixture. Decorate with basil leaves and green onion rings and serve and enjoy immediately.