Starters
Bruschetta al Pomodoro, the original
Grill bread instead of toasting it, rub garlic over the rough surface, drain the tomatoes beforehand. Eight slices, ten minutes waiting time.
Method
- Roast the bread, don't toast it: in the oven at 200 °C for about 5–6 minutes or on the grill, until the surface is golden and firm. The inside should stay soft.
- Rub the cut side of the halved garlic clove over the hot, rough surface of the bread. The bread works like a grater — you don't need any more garlic than that.
- Deseed the tomatoes, dice them, salt them and leave them to drain in a sieve for 10 minutes. This keeps the bread from going soggy.
- Put the tomatoes on the bread, drizzle generously with olive oil and finish with basil.
Minnelea products for this recipe
The preserves used in this recipe.
The bread acts like a grater: half a garlic clove rubbed over the hot, rough surface is the whole amount of garlic. The ten minutes in the sieve prevent the most common Bruschetta mishap, soggy bread. Without ripe tomatoes, the original is not worth it - then better one of the pantry variations.