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Classic Bruschetta al pomodoro
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Knuspr-Küche
Genießen Sie den Geschmack Italiens mit dieser klassischen Bruschetta al pomodoro. Knusprig geröstetes Ciabatta trifft auf sonnengereifte Tomaten, frisches Basilikum und feines Olivenöl – ein einfacher, aber unwiderstehlicher Vorspeisen-Klassiker, der in nur 15 Minuten fertig ist. Perfekt für laue Sommerabende oder als eleganter Snack für Gäste.
Ingredients
Preparation method
Ingredients overview
- 2 large slices of ciabatta bread
- 400 g tomatoes
- 10 g red onion
- 30 g parmesan block
- 60 ml extra virgin olive oil
- ½ tbsp red wine vinegar
- 1 garlic clove
- 5 large leaves of fresh basil
- freshly ground black pepper
- salt
Finely dice the red onion. Tear the basil leaves into small pieces.
Cut the hard core out of the tomatoes and cut the flesh into approx. 0.5 cm cubes. Place the tomato cubes in a bowl and mix with the onion, salt, pepper, basil, red wine vinegar, and olive oil. Let it rest briefly.
Toast the ciabatta slices in a pan over medium heat on both sides until golden brown. Rub the still-warm bread slices with the halved garlic clove. Generously spread the tomato mixture on the bread and garnish with shaved parmesan.
Chef's tip
For the best aroma, the tomatoes should be at room temperature and fully ripe. A high-quality extra virgin olive oil makes all the difference in taste here.
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