Bruschetta with diced tomatoes is a very simple dish that owes its success to the choice of good ingredients. Great if made with fresh garlic and sweet tomatoes.
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cal 259kcal
High fat 21g
sat fat 3g
chol 0mg
sodium 207mg
carbs 16g
Serving size 150g Calories from fat 191kcal Fiber 2g Protein 3g Sugar 3g
Ingredients
- For the diced tomatoes
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7 1/4 oz red tomatoes
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salt
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4 basil leaves
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2 cloves garlic
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1 tbsp extra virgin olive oil
- For the bruschetta
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2 slices of Italian bread type Altamura, Tuscan, Pugliese
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2 tbsp extra virgin olive oil
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1 clove garlic
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Basil leaves to decorate
Directions
- Wash the tomatoes and cut them into cubes. Put them in a colander to lose their fluid along with a pinch of salt, a few leaves of basil chopped and sliced garlic.
- Let them rest for 10 minutes, stirring occasionally.
- Transfer the tomatoes in a bowl and toss with oil.
- Meanwhile, prepare the bruschetta. Brush the bread slices with olive oil and put them on the bbq or in the oven until they are evenly browned.
- Take them out and rub them with the peeled garlic.
- Spread the diced tomato on the bread slices, garnish with basil leaves and serve.
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