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Bruschetta with Tomatoes

Pikantne Appetizers Dishes for Special Occasions 30 min Easy 13 wyświetleń ~10.03 PLN - (0)
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Description

Classic bruschetta with tomatoes is a light and aromatic Italian appetizer, perfect for New Year's Eve 2025 as a standing snack or a buffet starter. It consists of crispy, lightly toasted slices of baguette, spread with garlic, and then topped with a mixture of fresh, ripe tomatoes with olive oil, salt, pepper, and basil. The dish features a contrast of textures — crunchy toast and juicy tomatoes — along with the fresh, herbal aroma of basil. It can be enhanced with a drizzle of balsamic glaze or parmesan flakes. Serve immediately after preparation to keep the baguette crispy, ideally with a glass of sparkling wine or light white wine.

Składniki (9)

Servings:
6
  • Tomatoes (ripe, raspberry or cherry) 4 szt.
  • Baguette (fresh) 200 g
  • Garlic 2 ząbki
  • Extra virgin olive oil 0.2 łyżek
  • Fresh basil 0.5 pęczek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Balsamic glaze (optional) 2 łyżki
  • Parmesan (flakes or finely grated, optional) 30 g
💰 Szacowany koszt dania: ~10.03 PLN (1.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the tomatoes

1

Wash the tomatoes under running water and dry them with a paper towel. If you are using larger beefsteak tomatoes, cut them into cubes with a side of about 1 cm: cut in half, remove the tough stem circle, and then cut each half into strips and cubes. If you are using cherry tomatoes, cut them in half or quarters depending on their size. Place the chopped tomatoes in a medium-sized bowl.

Ingredients: Tomatoes (ripe, raspberry or cherry)
Use a cutting board and a sharp chef's knife. The chopped tomatoes should be of uniform size, so the mixture will look aesthetically pleasing and spread evenly on the toast.
2

Peel one clove of garlic (from the 2 cloves prepared) and finely chop it or press it through a garlic press. Add the chopped garlic to the tomatoes. Pour 20 g of olive oil (about 1 1/3 tablespoons) into the tomatoes, add salt (2 g) and pepper (1 g). Gently mix the ingredients with a fork so as not to crush the tomatoes — the goal is to lightly combine the juices with the oil. Set the bowl aside for 10–15 minutes at room temperature to allow the flavors to meld and the tomatoes to release some juice — after this time, the mixture will be slightly glossy and aromatic.

Ingredients: Garlic, Extra virgin olive oil, Salt, Ground black pepper, Tomatoes (ripe, raspberry or cherry)
Use a wooden spoon or fork to gently mix. If the tomatoes are very juicy, drain the excess juice before mixing (leave about 1 tablespoon of juice) so the croutons don't get soggy.

Preparing the toast

3

Preheat the oven to 200°C (without fan) or 180°C with fan. Cut the baguette into slices about 1.5 cm thick. Arrange the slices on a baking sheet lined with parchment paper in a single layer. Drizzle each slice with a little olive oil (the remaining 10 g from the previously mentioned amount — evenly spread with a brush) or lightly brush both sides with a spoonful of olive oil.

Ingredients: Baguette (fresh), Extra virgin olive oil
It's best to use a silicone brush to spread the oil. If you prefer a skillet, heat it medium and toast the slices for 2–3 minutes on each side in a dry cast iron or non-stick skillet until browned.
4

Place the tray with the slices in the preheated oven and bake for 6–8 minutes. After 4 minutes, flip each slice to the other side to brown evenly. The slices are ready when the edges turn golden and the surface is crispy (it should feel dry to the touch). If you are using a pan, fry for 2–3 minutes over medium heat until a golden crust appears.

Ingredients: Baguette (fresh)
The best is a tray sized to fit your oven; use the convection setting wisely — it shortens the time and gives evenly browned slices. Do not bake too long, as the baguette will become too hard and difficult to bite.
5

Remove the hot slices from the oven. Cut the second clove of garlic in half lengthwise (from the list) and immediately rub the free, hot side of each slice — press the cut side of the garlic clove against the surface and rub until it releases its aroma (do this gently, do not rub the garlic into the bread too hard). This will give the toast a subtle garlic aroma without overwhelming sharpness.

Ingredients: Garlic, Baguette (fresh)
For rubbing, use a halved clove of garlic; if you want a stronger flavor, rub more generously. Be careful with your fingers — the slices are hot.

Assembly and serving

6

Spread 1–2 tablespoons of the prepared tomato mixture (about 30–40 g per slice) on each toast, distributing it evenly so as not to soak the edges. Then tear fresh basil leaves into smaller pieces and sprinkle them over the bruschettas. Optional: drizzle each bruschetta lightly with the remaining olive oil (if needed) and a thin line of balsamic glaze (about 5 g per slice) and sprinkle with Parmesan flakes (about 5 g per slice). Serve immediately — bruschetta tastes best right after assembly, before the toast softens from the moisture of the tomatoes.

Ingredients: Tomatoes (ripe, raspberry or cherry), Fresh basil, Extra virgin olive oil, Balsamic glaze (optional), Parmesan (flakes or finely grated, optional), Baguette (fresh)
Use a tablespoon for serving to keep things tidy. If you're preparing a larger quantity in advance, store the tomatoes in the fridge separately, and keep the croutons loosely covered at room temperature, assembling just before serving.
7

Check the taste of one bruschetta: if needed, add a little salt (a small pinch) or a bit of pepper. Arrange the bruschettas on a flat plate or board in a single layer for an aesthetic presentation. Serve with napkins and small plates for taking from the main plate.

Ingredients: Salt, Ground black pepper, Tomatoes (ripe, raspberry or cherry)
For serving, use a flat wooden board (it looks nicer at a party) or a white plate — the color contrast will highlight the vibrant colors of the tomatoes and basil.

Fun Fact

💡

The word 'bruschetta' comes from the Italian 'bruscare' — meaning 'to toast' or 'to grill'. The prototype of bruschetta was a simple rustic snack: toasted bread rubbed with olive oil and garlic, used to make use of leftover good bread and oil.

Best for

Sylwester 2025 Impreza koktajlowa Letnie przyjęcie

Tips

🍽️ Serving

Serve the bruschetta immediately after assembling so that the baguette remains crispy. Arrange them in a single layer, garnishing with fresh basil and a thin drizzle of balsamic glaze for an elegant effect. Pairs well with prosecco, light white wine, or chilled lemonade. For a vegetarian version, omit the parmesan or use a vegetarian substitute.

🥡 Storage

Store the ingredients separately: keep the tomato mixture in an airtight container in the fridge for up to 24 hours, and store the croutons loosely covered at room temperature for up to 4 hours. Do not combine the ingredients more than 15 minutes before serving to prevent the croutons from becoming soggy. To reheat the croutons, use the oven at 160°C for 3–4 minutes to regain their crispiness.

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