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Easy homemade Bruschetta Recipe
How to make Bruschetta from the basics to classic tomato topping and lots of other toppings too.
Ingredients
- 200 g bread basic French loaf
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
For tomato topping
- 2 large tomatoes
- 10 basil leaves
- salt and pepper to taste
- 1 tsp extra virgin olive oil to drizzle
Instructions
- Slice the bread into 1cm slices either straight or at an angle for larger slices
- Toast under grill till golden, turn over and do other side
- Peel and cut garlic cloves in half and rub the cut side of the garlic over all slices of toast
- Drizzle with the olive oil
To make the tomato topping
- Peel the tomatoes by immersing in boiling water for 1 minute then removing skin with a knife
- Half and remove core and seeds then chop up the tomato flesh and season with salt and black pepper
- Spoon the tomato topping on to the prepared bruschetta and top with basil leaves, salt and pepper and a drizzle of olive oil
Video
Notes
I got 20 slices from my loaf of sourdough bread and serve two slices per person so have estimated calorie values as that. Of course it all depends what size of loaf you use.
Please take the time to read the blog post above for lots of information on bruschetta and on ideas for other toppings etc.
Nutrition
Calories: 78kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 97mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 325IUVitamin C: 5mgCalcium: 30mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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