Tomato and Basil Bruschetta with Gentle Garlic Oil
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Diced tomatoes are salted and drained, mixed with a gently warmed garlic oil and shredded basil, and spooned onto garlic-rubbed grilled bread.
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Method
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Equipment
- colander set over a bowl
- small saucepan
- griddle pan or grill
- medium bowl
- pastry brush
- serving board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 420 kcal |
| Protein | 11 g |
| Carbohydrate | 52.4 g |
| of which sugars | 7.5 g |
| of which free sugars | 4.2 g |
| Fat | 19.3 g |
| of which saturates | 2.8 g |
| Fibre | 3.6 g |
| Salt | 2.1 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Topping
- 500 g ripe plum tomatoes, cored and diced 4-5 tomatoes
- 3 g fine sea salt or table salt about ½ tsp
- 4 tbsp extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 g basil leaves, finely shredded
Toasts
- 8 slices crusty country bread (about 360 g) 1.5 cm thick, about 45 g each
- 1 garlic cloves, peeled and halved
- 1 tbsp extra-virgin olive oil
- 1
Drain the tomatoes. Toss the tomatoes with the salt in a colander over a bowl and leave 30 minutes (up to 2 hours).
- 2
Make the garlic oil. Warm the oil and sliced garlic in a small pan over low heat for 5 minutes until soft and fragrant, without browning. Cool.
- 3
Mix. Combine the drained tomatoes, garlic oil and basil.
- 4
Toast. Grill or griddle the bread 1-2 minutes per side until golden and charred. Rub with the cut garlic and brush lightly with oil.
- 5
Serve. Spoon the tomatoes onto the warm toasts with a slotted spoon and serve straight away.
Storage
Leftover topping keeps covered in the fridge for 1 day; bring to room temperature. The toasts are best freshly made. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
