Hi, I am Eugenie. Today’s recipe is simple bruschetta al pomodoro, tomato bruschetta.
Easy Tomato Bruschetta Recipe
For 12 slices
For basic bruschetta:
- 1/2 French baguette
- 1 tablespoon of olive oil
- Salt & pepper
- 1 clove of garlic
- 2 tomatoes, ripe and plum
- ¼ red onion, finely cut
- ¼ cup walnut, roughly chopped
- 1 teaspoon balsamic vinegar
- salt & pepper
First, cut the bread diagonally. Today I am using French baguette like yesterday. If you cut the bread straight like this, then the slice will be much smaller than the diagonal cut.
And toast them in a toaster. Or toast the bread on a large frying pan for 1 minute on each side.
Then cut tomatoes in cubes. I keep the skin but I remove some of the seeds because there is also liquid inside.
And transfer to a mixing bowl. Then thinly slice red onion and add into the tomatos. Then add roughly chopped walnuts and 1 teaspoon of balsamic vinegar. And stir to combine. Don’t forget to season with pinch of salt and freshly ground pepper.
Now cut a clove of garlic and rub the bread slice with garlic. I like this sound.
And drizzle with olive oil. And season with salt and pepper.
This is the base of any bruschetta.
Serve with tomato topping on top, or on the side.
I love crisp baguette with simple tomato topping. It’s quick and healthy.
It’s perfect antipasto, appetizer.
It was Eugenie kitchen. Thank you for watching. Bye for now!