Tomato Bruschetta – perfect for picnics
Tomato Bruschetta – perfect for picnics. Great recipe for Tomato Bruschetta – perfect for picnics. Lovely, light and perfect for the hot weather. These are plant-based and They are really nice for eating in the garden.
Ingredients
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You need of I french baguette, sliced
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Prepare of Olive or rapeseed oil (or similar) I have a spray but if you don’t you could dab with a pastry brush
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It’s 1 pinch of sea salt
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You need A few of cloves of garlic
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You need 1 handful of tomatoes
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It’s 1 handful of Basil
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Prepare 1 of mild red chilli
Steps
- Ingredients.
- Slice french baguette into slices about 1 centimetre across and very lightly spray with oil. Bake in the oven on a very low temperature until crunchy. I’m lucky and I’ve just bought a new oven which goes below 50c, but if yours doesn’t, turn the oven off as soon as the bread starts to colour and leave for about an hour. I baked mine on a very low heat for around 90 minutes. You could griddle as an alternative if you prefer..
- When the bread is cool, rub with the garlic clove – it will create a paste. Chop the tomatoes and top the bruschetta. Sprinkle with sea salt, fresh basil and chopped chilli. I didn’t this time, but I sometimes add a squeeze of lime..
- The bruschetta will keep for a couple of days in a tin. I’ve made loads so I’ll be adding some alternative plant- based toppings soon, feel free to follow me if you would like to see them..
Like so many of Italy's best dishes. Tomato Bruschetta, a perfect easy to go summer appetisers that leaves everyone satisfied and coming back for more. Perfect for picnics, snacks, summer parties, friends and family get together or even a weekend brunch. It seemed there was an art to the creation of a good slice of bread with tomato. One mum brought a plate of bruschetta.
