Bruschetta
All of the best tips we learned in Italy about how to make classic tomato bruschetta!
Foto: Gimme Some Oven — Ali
Ingredients
- 1 pound ripe tomatoes*, cored and diced
- 1/2 cup chopped fresh basil leaves
- 1/3 cup finely-diced red onion (optional)
- 2 tablespoons extra-virgin olive oil, plus extra for brushing/drizzling
- fine sea salt and freshly-cracked black pepper
- 1 batch homemade crostini
- 2 large cloves garlic, unpeeled
Steps
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Stir together the diced tomatoes, basil, red onion, olive oil and a pinch of salt together in a mixing bowl until evenly combined. Cover and refrigerate for at least 15 minutes or up to 24 hours.
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Follow recipe instructions.
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Slice off the ends of the garlic cloves (without removing the papery skins). Then rub the cut end of the garlic evenly over the tops of the bread slices to add as much or as little garlic flavor as you prefer, to taste.
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Taste the tomato topping and season with additional salt (and black pepper, if you’d like) to taste. Add a spoonful of the tomato topping mixture to each slice of bread, then drizzle a hint of olive oil over the tomato topping.
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Serve immediately and enjoy!
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ripe tomatoes* | 1 pound | Rp 12.000/kg | Rp 1.200 |
| chopped fresh basil leaves | 0.5 cup | - | - |
| finely-diced red onion | 0.3333333333333333 cup | - | - |
| extra-virgin olive oil | 2 tablespoons | - | - |
| fine sea salt and freshly-cracked black pepper | - | - | - |
| batch homemade crostini | 1 | - | - |
| cloves garlic | 2 large | - | - |
*Estimated market prices, may vary by region
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