Tomato bruschetta recipe
Tomato Bruschetta recipe
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|10 large||tomatoes, plum|
|3 clove(s)||garlic, minced|
|100 g||fresh basil leaves|
|1 tsp||fresh lemon juice|
Cut tomoatoes into small pieces as they have to be placed on bread slice later. In a medium bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper and then set aside.
Slice bread into 1-inch slices or to whichever thickness preferred. With a spoon put extra virgin olive oil on one side of the bread. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown.
Either serve tomato mixture in a bowl with a spoon and lots of toasted bread slices, or top each bruschetta with the tomato mixture and place on a large serving plate. Try not to top too far ahead of serving, as the bread can get soggy.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Tomato bruschetta recipe
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