Kastaniengarten restaurant Hof
For true Italian bruschetta is it important to peel and core the tomatoes. That creates an especially fine taste. Tomato skins and seeds are highly suitable for soups or sauces. Using a high quality extra virgin olive oil is terribly important for a perfect bruschetta.
- 10 fresh basil leaves
- 4 ripe plum tomatoes
- 4 tablespoon extra virgin olive oil
- 2 cloves garlic
- 1 small shallot
- Ciabatta Italian bread
- Freshly ground black pepper
- Bring salted water to a boil.
- Make a bowl of very cold water available.
- Make shallow cuts in a cross pattern at the tip ends of the tomatoes.
- Put the tomatoes in the boiling water and blanch for 30 seconds.
- Take out und quench the tomatoes immediately in ice water.
- Gently peel off the tomato skins and cut out the stem base with a paring knife.
- Cut the tomatoes into quarters, squeeze out most of the juices and seeds.
- Peel the shallots, chop them finely and give them to the diced tomatoes.
- Peel one garlic, chop them finely and give them to the diced tomatoes.
- Give olive oil to the tomatoes and shallots.
- Add salt and freshly ground black pepper, adding more to taste.
- Chop the basil finely and stir in the thinly sliced basil to the mix and let it marinate.
- Season with salt and ground black pepper.
- Preheat the oven to the functioning control to broil.
- Slice the bread on the diagonal making half-inch thick slices.
- Brush one side of each slice with olive oil.
- Place the slices in the oven on the top rack and toast for 3 - 4 minutes at 180°C.
- Then cut a clove of garlic in half and rub over one side of the toast.
- Arrange the tomato mixture on the bread, tip a pinch of salt and fresh basil over it.
- Brush with olive oil and the bruschetta is ready.
If you are in a hurry, omit the peeling of the tomatoes. But it should be ensured that the tomatoes are diced particularly finely. You get the more rustic variant of the typical bruschetta.