Italian-Style Bruschetta

Ingredients

• 500 g Vine tomatoes (finely diced)
• 1 Onion (finely diced; about 100 g edible portion)
• 1 Garlic (for the tomato topping, pressed)
• Salt (to taste)
• Black pepper (to taste)
• 3 EL Olive oil (for the tomato topping and drizzling over the bread; the speaker does not specify an exact amount)
• 1 Ciabatta (about 400 g; cut into approximately 1 cm thick slices. In the transcript, the bread is ambiguously recognized as “Chia Butter.”)
• 1 Garlic (for rubbing onto the bread)
• 1 Handvoll Basil (fresh, finely chopped; referred to as purple basil in the video)

Steps

1. 1

   Wash the vine tomatoes and first cut them into slices, then cut them lengthwise and crosswise into small dice. Place the diced tomatoes in a bowl.

2. 2

   Finely dice the onion and add it to the tomatoes.

3. 3

   Press one garlic clove and add it to the bowl as well.

4. 4

   Season the tomato topping with salt and pepper. Add a generous splash of olive oil and mix everything thoroughly.

5. 5

   Let the tomato mixture sit so the flavors can meld.

6. 6

   Preheat the oven to 200 °C using top and bottom heat. Cut the ciabatta into approximately 1 cm thick slices.

7. 7

   Place the bread slices on a rack and drizzle them with a little olive oil.

8. 8

   Rub the second garlic clove over the bread slices so the bread is evenly flavored.

9. 9

   Toast the bread at 200 °C for about 8–10 minutes, until the slices are golden brown and crisp.

10. 10

    Finely chop the fresh basil and stir it into the tomato mixture.

11. 11

    Spoon the tomato topping onto the toasted ciabatta slices and serve immediately.

Notes

The quantities for the onion, basil, ciabatta, and olive oil were estimated where the speaker did not specify exact amounts. In the automatically generated transcript, the bread is ambiguously referred to as “Chia Butter”; from the context, ciabatta is intended.

Nutrition per serving

• appetizer
• vegetarian
• Italian
• bruschetta
• toasted
• quick
• summer