Vincenzo's Plate: How to Make Bruschetta
The video is linked directly by the creator's recipe page. FOOD adds explicit ingredient measures for 2 servings and recommends refrigerating the topping while it rests.
Official cooking video · Vincenzo's Plate · YOUTUBEItalian Tomato-Basil Garlic Bruschetta (4 Toasts)
A simple Italian antipasto of ripe tomatoes, basil and olive oil over crisp sourdough toast. Spoon tomato juice onto the bread before the topping.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 4 tomatoes and 10 basil leaves under running water and pat dry. Chop the tomatoes into small pieces over a bowl, collecting the juices.
- 02
Finely mince 1 garlic clove and add it to the tomatoes. Tear in 8 basil leaves. Toss with 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.
- 03
Rest the tomato mixture in the refrigerator for 10–15 minutes to let flavours mingle. Toast the bread meanwhile.
- 04
Heat a dry skillet over medium heat. Toast all 4 slices of bread for 2–3 minutes per side until golden and crisp at the edges.
- 05
Halve the remaining garlic clove and lightly rub the cut side over the top of each warm toast.
- 06
Spoon about 1 tsp of tomato juice over each toast, divide the tomato mixture evenly among the 4 slices, and finish with the remaining 2 basil leaves. Serve immediately.
Before you cook
Rinse tomatoes and basil under running water. Refrigerate chopped tomato mixture at 5°C or colder; discard if left at room temperature for over 2 hours. Serve topped toast immediately; store remaining bread and topping separately. Contains wheat/gluten; check bread labels for sesame, milk, egg or soy.
Allergens: wheat/gluten (bread); check bakery label for sesame, milk, egg or soy
Image & source credits
These illustrations stand in for food photos.
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