Tomato and Basil Bruschetta
Crisp baguette slices topped with juicy tomatoes, basil, and olive oil. This light appetizer brings a fresh touch to a festive table.
- Time
- 15 min
- Serving
- 359 kcal
- Ingredients
- ≈ $1.63
- Protein
- 9 g
Ingredients
- 1 Baguettepack 250 g ≈ $1.50 80 g
- 2 Tomatoes≈ $4.67 per kg 130 g
- 3 Fresh basilpack 30 g ≈ $2.50 6 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Olive oil 12 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the baguette1 into slices about 1.5 cm thick and arrange them on a baking sheet.
Toast at 200 °C for 5–7 minutes until crisp and lightly golden.
Rub the hot slices with a cut garlic4 clove.
Dice the tomatoes2 finely and mix with the basil, olive oil, salt, and pepper.
Spoon the tomato2 mixture onto the bread just before serving so the bruschetta stays crisp.
Tips
- Why it works
- Dry the baguette at 200 °C so the crust turns crisp and doesn't soften from the tomato juice. At a lower temperature the slices absorb moisture and lose their texture.
- Substitutions
- Replace the fresh basil with 6 g dried, but halve the amount. Use sunflower oil instead of olive oil, but add ½ tsp lemon juice for freshness.
- Common mistakes
- If you cut the tomatoes large, the juice runs out and softens the baguette. Cut them small and spoon the mixture on right before serving.
- Storing and reheating
- Keep in the fridge for no more than 1 day, wrapped in cling film. Warm for 2 minutes in a toaster to bring back the crunch.
- Serve with
- Serve with a light white wine or iced tea on a festive table when you need a quick, fresh appetizer.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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