Tomato bruschetta can be served either as an appetiser or with an aperitif.
Any variety of tomato can be used, as long as fresh and ripe.
Tradition calls for basil, but any other fresh herbs to your taste or dried oregano could be used
Difficulty: easy
Chef Maurizio Bosotti
Difficulty: easy
Method
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01 /
Wash the tomatoes and make two or three cuts on the skin as this will help peeling them more easily.
Dip them into boiling water for 1 minute.
Drain them into a basin with water and ice, or very cold water, and then peel them.
Cut them into wedges and squeeze out the seeds, collecting them in a bowl with the juice.
Chop the wedges into pieces measuring a maximum of 1 cm.
Toss them in a bowl and season with julienne-cut basil, a peeled garlic clove and a little extra virgin olive oil. Avoid adding salt now, so the tomatoes will be less watery.
Leave the tomatoes to marinate for at least 1 hour.
Slice the bread and grill it.
Place the marinated tomatoes on the bread slices and top with some salt flakes.
