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Bruschetta with Tomatoes and Basil

Pikantne Valentine's Day Appetizers 30 min Easy 5 wyświetleń ~23.44 PLN - (0)
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Description

Classic Italian appetizer — bruschetta with tomatoes and basil is made of crispy slices of toasted baguette rubbed with garlic, served with an aromatic, slightly tangy, and juicy filling of ripe tomatoes, olive oil, and fresh basil. The dish comes from Italy, where simple, seasonal ingredients are at the center of flavor. Perfect as a snack for Valentine's Day — visually striking (red tomatoes, green basil, golden bread), it features a contrast of crunchiness and freshness, along with a pleasant herbal-olive aroma. Serve immediately after preparation, with the option of adding balsamic vinegar, freshly grated Parmesan, or arugula to enhance the flavor.

Ingredients (10)

Servings:
4
  • Baguette 1.2 szt.
  • Raspberry tomatoes 3 szt.
  • Garlic 2 ząbki
  • Extra virgin olive oil 0.2 łyżek
  • Sea salt 2 g
  • Fresh basil 0.5 pęczek
  • 🌿 Przyprawy
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Balsamic vinegar 10 ml
  • Parmesan 30 g
  • Arugula 30 g
💰 Szacowany koszt dania: ~23.44 PLN (5.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the tomatoes

1

Wash the tomatoes under running, cool water. Remove the stems and any overly hard parts. Cut each tomato in half across, gently squeeze out the excess seeds and juice (use a teaspoon or your fingers) — the goal is to avoid a too watery filling that will make the bread soggy. Then, dice the flesh into small cubes about 0.5 cm on each side and transfer to a medium bowl.

Ingredients: Raspberry tomatoes
Use a sharp chef's knife or santoku and a stable cutting board. Removing seeds and excess juice is key to keeping the bruschetta crispy. If you don't want to remove the seeds, drain them after cutting.
2

Add 15 g of olive oil (1 tablespoon) to the chopped tomatoes, 5 g of finely chopped or pressed garlic (1 clove), 2 g of sea salt, and 1 g of freshly ground pepper. Gently mix with a spoon. Set the bowl aside for 8–10 minutes to let the tomatoes 'marinate' — the salt and oil will bring out the flavors and slightly condense the juice. After 10 minutes, gently drain any excess liquid if it has formed.

Ingredients: Raspberry tomatoes, Extra virgin olive oil, Garlic, Sea salt, Ground black pepper
Use a wooden spoon or a silicone spatula. Stir gently to avoid crushing the tomatoes. The maceration usually lasts 8–10 minutes — if there is a significant amount of excess liquid after this time, drain it off, leaving the meaty pieces.

Bread

3

Preheat the oven to 200°C (top and bottom heat) or prepare a grill pan. Cut the baguette diagonally into slices about 1–1.5 cm thick (you will get about 10–12 pieces). Arrange the slices on a baking sheet lined with parchment paper or directly on the grill; brush the remaining 15 g of olive oil (1 tablespoon) over them. Place in the oven and bake for 5–7 minutes until the bottom and edges are golden and crispy. Alternatively, fry in a medium-hot pan for 2–3 minutes on each side.

Ingredients: Baguette, Extra virgin olive oil
The best option is a baking sheet or pizza stone — check the slices after 5 minutes, they should be golden at the edges. If you are using a grill or skillet, use tongs to flip them. Do not bake too long (over 8 minutes), as the bread will become too hard to bite into.
4

When the slices of bread are still hot, cut the remaining clove of garlic in half and gently rub the inner side of each slice (with the cut, exposed flesh). Rub until you can smell the garlic — about 3–6 seconds per slice. Do not rub too hard to avoid leaving large pieces of garlic (which can be too intense).

Ingredients: Garlic, Baguette
Use a teaspoon to support the rounded slices or simply hold the bread in your hand (be careful, it's hot). Rubbing hot bread with garlic is a traditional technique — if you prefer a milder flavor, skip the rubbing and add finely chopped garlic to the tomatoes.

Assembly

5

On each slice, spoon about 35–45 g of the prepared tomatoes (distribute the portions evenly). Make sure to place meaty pieces, not excess juices. Drizzle each bruschetta lightly with the remaining olive oil (if needed) and optionally with 2–3 drops of balsamic vinegar. Tear basil leaves by hand and scatter them over the tomatoes.

Ingredients: Raspberry tomatoes, Extra virgin olive oil, Balsamic vinegar, Fresh basil, Parmesan, Arugula
Use a tablespoon to scoop, holding the plate at an angle to avoid spilling. If you are using Parmesan, grate it directly on top just before serving. Additionally, you can add arugula for a more distinct flavor contrast.

Serving

6

Arrange the bruschettas on a large platter or plate in an aesthetically pleasing way (you can alternate their arrangement). Serve immediately — the bread should still be slightly warm and crispy, and the tomatoes at room temperature. Sprinkle everything with freshly ground pepper to taste and, if using, a light portion of parmesan and arugula.

Ingredients: Baguette, Raspberry tomatoes, Fresh basil, Ground black pepper, Parmesan, Arugula
Serving immediately is key — bruschetta loses its crunch if it sits too long (over 15–20 minutes). Use a large, flat tray so guests can easily reach for each slice.

Fun Fact

💡

Bruschetta has its roots in Italian peasant traditions: in the past, bread was toasted and rubbed with garlic and olive oil as a way to create a nutritious snack. The name comes from the Italian 'bruscare' meaning 'to toast over fire'.

Best for

Walentynki Romantyczna kolacja Spotkanie przy winie

Tips

🍽️ Serving

Serve the bruschetta fresh and immediately after assembling, with a glass of light red wine or prosecco. To make it easier to enjoy on a date, serve on a large board lined with a napkin and accompaniments (a bowl of olive oil, a small container of balsamic vinegar, a grater for parmesan). If preparing for one person, serve 3–4 slices on a plate.

🥡 Storage

Prepared tomatoes can be stored in an airtight container in the refrigerator for up to 24 hours; before use, drain excess juice and season again. Baked slices are best stored separately in an airtight container at room temperature for up to 24 hours and reheated in the oven for 3–4 minutes at 180°C to regain their crispness. Finished bruschettas are not suitable for long-term storage (loss of crispness and freshness).

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