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Bruschetta

Geröstetes Ciabatta mit rohem Knoblauch eingerieben, belegt mit einer frischen Mischung aus gewürfelten Tomaten, frischem Basilikum, Balsamico-Essig und bestem Olivenöl.

SnackItalianEasy

10 min

Prep

5 min

Cook

15 min

Total

Servings

Easy

Difficulty

Ingredients

4 mittelgroß reife Roma-Tomaten, gewürfelt8 Blätter frisches Basilikum, in Chiffonade2 EL natives Olivenöl extra1 EL Balsamico-Essig2 Zehen Knoblauchzehen8 Scheiben Ciabatta oder Baguette, in 1-cm-Scheiben1/4 TL Meersalzflocken1/4 TL frisch gemahlener schwarzer Pfeffer

Instructions

Gewürfelte Tomaten, Basilikum, 1 EL Olivenöl, Balsamico-Essig, Salz und Pfeffer in einer Schüssel vermengen. Mindestens 10 Minuten bei Zimmertemperatur marinieren.

Tip: Die besten Tomaten verwenden, die man finden kann. Im Winter haben Cocktailtomaten oft mehr Geschmack als große außerhalb der Saison.

Brotscheiben von beiden Seiten goldbraun toasten oder grillen.

Eine Knoblauchzehe halbieren. Die Schnittseite über die warmen Toastscheiben reiben (die raue Oberfläche wirkt wie eine Reibe).

Toasts mit restlichem Olivenöl beträufeln. Tomatenmischung großzügig auf jede Scheibe löffeln. Sofort servieren.

Nutrition per Serving

180kcal

Calories

Protein

24g

Carbs

Fat

Fiber

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Bruschetta

Ingredients

Instructions

Nutrition per Serving

Tags

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