← All recipes

🍽️ Simple Roman-Style Bruschetta

230 kcal · 30 min · 4 servings

Simple Roman-Style Bruschetta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Slice the ciabatta bread.
  3. 3. Place the bread slices in the hot oven and toast them briefly.
  4. 4. Remove the slices from the oven.
  5. 5. Lightly brush the toasted slices with olive oil.
  6. 6. Pour boiling water over the tomatoes to blanch them (cook briefly in boiling water).
  7. 7. Immediately rinse the tomatoes under cold water to stop the cooking process.
  8. 8. Peel the skin off the tomatoes.
  9. 9. Quarter the tomatoes.
  10. 10. Remove the core from the tomatoes.
  11. 11. Dice the tomato flesh into small cubes.
  12. 12. Peel the garlic clove.
  13. 13. Press the garlic clove slightly.
  14. 14. Halve the garlic clove.
  15. 15. Rub the toasted bread slices with the garlic clove.
  16. 16. Finely chop the garlic now.
  17. 17. Wash the basil.
  18. 18. Shake the basil dry.
  19. 19. Pluck the basil leaves from the stems.
  20. 20. Cut the basil leaves into thin strips.
  21. 21. Drain the olives well.
  22. 22. Drain the capers well.
  23. 23. Chop the olives coarsely.
  24. 24. Chop the capers coarsely.
  25. 25. Mix the chopped olives and capers with the basil and the garlic.
  26. 26. Fold the vegetable mixture into the tomato cubes.
  27. 27. Season the tomato mixture with the remaining olive oil.
  28. 28. Season the mixture with salt to taste.
  29. 29. Season the mixture with pepper to taste.
  30. 30. Add a splash of vinegar to taste.
  31. 31. Distribute the tomato mixture evenly over the toasted ciabatta slices.
  32. 32. Plate the bruschetta.
  33. 33. Serve the bruschetta immediately.

Nutrition per serving