Bruschetta al Pomodoro
Ciabatta, garlic, olive oil and tomato: the main ingredients of this Bruschetta al Pomodoro. As with many Italian recipes, the quality of the products is of great importance in this recipe. We used the Italian prize-winning olive oil from 'Alberta Iannicelli. You can eat this Italian classic as a snack with a drink or as an appetizer for dinner.
Step 1: Make the tomato mixture
Cut the tomatoes into small cubes and the basil finely.
Mix the tomatoes and basil together with 1 tbsp olive oil. Season with salt and pepper.
Step 2: Grill the ciabatta
Cut the ciabatta into slices of about 1 cm and drizzle a little olive oil on both sides of the bread.
Preheat a grill pan and toss both sides of the bread in the pan.
Peel the garlic clove and cut. When the bread is roasted, rub both sides of the toast with the garlic clove.
Step 3: Serve the bruschetta
Place the toast on a serving platter and garnish with the tomato mixture.
Buon appetito! ('Enjoy your meal')
The quality of the olive oil is of great importance in this recipe. Want to know more about this? Enrico tells you all about it.
1 garlic clove
10 grams fresh basil
2 tbsp extra virgin olive oil
Salt and pepper to taste
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