Bruschetta with tomatoes

Bruschetta with tomatoes


White bread 4 pieces
Tomatoes 3 pieces
Olive oil 30 g
3 cloves garlic
Balsamic cream 10 g
Freshly ground black pepper to taste
Salt to taste
Herbs 30 g


1. Toast the bread on a dry pan or in the oven until golden brown. In the oven it will take three to five minutes (depending on the size of a loaf of bread) at a temperature of 200 degrees.
2 tomatoes cut into cubes with an edge of about half a centimeter. Finely chop three cloves of garlic.
3. Heat the pan, splash into it a little olive oil and pour it in tomatoes. Cook them a minute or two, just to warm up, without losing the taste of fresh tomatoes. Then the drip pan in balsamic cream, stir and remove from heat.
4. Toasted bread to soak the remaining olive oil, spill a little on each hunk. Top with warm tomatoes, salt to taste, sprinkle with freshly ground black pepper and chopped herbs – any which would be handy. And serve as a snack – for example to wine.

Bruschetta with tomatoes. Recipes:

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