Bruschetta Tomat

Name: Bruschetta Tomat
Cuisine: italian
Ingredients: 1 baguette or Italian ciabatta loaf, sliced 1 cm thick; 4 ripe plum tomatoes, diced; 2 cloves garlic, minced; 3 tbsp extra-virgin olive oil, plus extra for brushing; 1 tbsp balsamic vinegar; 8 fresh basil leaves, thinly sliced; ½ tsp sea salt; ¼ tsp freshly ground black pepper; Pinch of red‑pepper flakes (optional); Grated Parmigiano-Reggiano, for garnish

MBG-eligible

Tomato Bruschetta

Bruschetta Tomat — Photo: David, CC BY-SA 2.0 · wikimedia-commons

Ingredients

1 baguette or Italian ciabatta loaf, sliced 1 cm thick
4 ripe plum tomatoes, diced
2 cloves garlic, minced
3 tbsp extra-virgin olive oil, plus extra for brushing
1 tbsp balsamic vinegar
8 fresh basil leaves, thinly sliced
½ tsp sea salt
¼ tsp freshly ground black pepper
Pinch of red‑pepper flakes (optional)
Grated Parmigiano-Reggiano, for garnish

Instructions

1Preheat the oven to 200°C (390°F).
2Arrange bread slices on a baking sheet and brush each side with olive oil.
3Toast the bread in the oven for 5‑7 minutes, until golden and crisp.
4In a bowl, combine diced tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt, pepper, and red‑pepper flakes; toss gently.
5Rub the toasted bread tops with a cut garlic clove for subtle flavor.
6Spoon the tomato mixture evenly onto each toasted slice.
7Finish with a light sprinkle of grated Parmigiano-Reggiano.
8Serve immediately while the bread is still warm.

Source: llm-generated