Tomato Bruschetta

Method

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1. Toss the diced tomatoes with half the salt in a sieve set over a bowl and leave to drain for 15 minutes.

   Mark done Start 15 min timer

2. Grill or char the bread over a hot griddle, or under a grill, for 2 minutes a side until well marked and dry to the touch.

   Mark done Start 2 min timer

3. While the toast is still hot, rub each slice firmly with a cut garlic clove — the rough surface acts like a grater.

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4. Drizzle each slice with olive oil and let it soak in for a minute.

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5. Toss the drained tomatoes with the basil, remaining salt, pepper and the rest of the olive oil.

   Mark done

6. Spoon on top just before serving. Bruschetta waits for no one — assemble it at the table if you can.

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Chef’s Tips

• Save the drained tomato juice and drink it, or use it to dress a salad. It is intensely flavoured.
• A stale-ish loaf grills better than a fresh one, holding structure under the topping.
• Use the best olive oil you own here — it is a raw ingredient, not a cooking fat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Prosecco or a dry Frascati
• Serve alongside olives and cured meats as part of an antipasto
• Follow with pasta al pomodoro

Storage & Reheating

The tomato topping keeps 2 days refrigerated and is excellent on pasta. Toast fresh bread each time; pre-assembled bruschetta goes soggy within 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.