Tomato and Basil Bruschetta

Name: Tomato and Basil Bruschetta
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 Pinch Black Pepper; 1 Pinch Salt; 2 Items Tomato; 2 Items Garlic Clove; 10 Grams Parmesan; 10 Items Fresh Basil; 50 Milliliters Balsamic Vinegar; 0.5 Items Baguette; 1 Tablespoon Olive Oil

A sophisticated version of the classic Italian starter, featuring ripe tomatoes, fresh basil, and a balsamic reduction on a perfectly toasted baguette.

Total time: 75min; 45 prep, 30 cook
Per serving: 423kcal; 12 g protein
Difficulty: Intermediate
Ingredients: £2.97; average cost

Nutrition per serving

This Tomato and Basil Bruschetta recipe contains 423 calories per serving, making it a moderate meal option. Each serving provides 12g of protein, 51g of carbohydrates, and 19g of fat, making it a balanced meal.

423kcal

Protein12g

Carbs51g

Fat19g

Fibre: 5.2g
Sugar: 21.3g
Saturated fat: 4.4g
Salt: 1g

Method

0 of 13 done

Preheat your oven to 200°C (180°C fan).
Slice the baguette diagonally into 2 cm thick slices. You should have about 4-5 slices from half a baguette. Place them on a baking tray.
Brush both sides of the bread slices with 1/2 tbsp of extra virgin olive oil. Toast in the oven for about 10 minutes until they are golden and crispy, flipping halfway through.
While the bread is toasting, prepare the tomatoes. Cut the tomatoes in half and remove the seeds. Dice the tomatoes finely and place them in a bowl.
Peel and finely chop the garlic cloves. Add to the bowl with the diced tomatoes.
Chop the fresh basil leaves finely and add to the bowl with tomatoes and garlic.
Season the tomato mixture with a pinch of sea salt, a pinch of black pepper, and 1/2 tbsp of olive oil. Mix well.
In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to low and let it simmer until it reduces to a thick glaze, about 10-15 minutes. Stir occasionally to avoid burning.
Once the bread is toasted, take it out of the oven and let it cool slightly. Rub one side of each slice with the remaining garlic clove. This will infuse a subtle garlic flavour into the bread.
Top each slice with the tomato and basil mixture, distributing it evenly.
Drizzle the balsamic reduction over the topped bruschetta.
If desired, grate a small amount of Parmesan cheese on top for additional flavour.
Serve immediately as a delightful and flavoursome starter.

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Tagged baked, cold dish, cooked, one-pan.