Hello summer, meet my quick home-made bruschetta!
Okay, I know it’s not quite sommer yet, but I just love spring and summer, sun, warmth, trees springing with green, birds singing, the sound of little motor boats and the smell of barbecue coming in through the open balcony door on a warm weekend!
We also decided that barbecue season has begun. We actually already barbecued a pork tenderloin last week, but it wasn’t warm enough to eat outside. But this weekend, it is! And so we decided to throw some sausages on the grill (Danes and Germans just love their sausages!). On the side, we just had a small salad, some bread, hummus and some quick, home-made bruschetta, which is super easy to make and soooo tasty. My only regret is that I forgot to buy some mozzarella…
This recipe doesn’t really count as a recipe, because I won’t be able to give exact measurements and amounts, but I’ll try to be as precise as possible.
Quick and easy bruschetta
(for 2 persons, as a side or starter)
8 slices of baguette or ciabatta bread
ca. 250g cherry tomatoes
1 small red onion
2 tbsp. olive oil, plus a bit more for roasting the bread
(if you like, some fresh garlic)
a handful of fresh basil leaves
Chop the tomatoes into small cubes and put in a strainer. This will remove some of the excess liquid, because you don’t want it to become too soup-y! Chop the onion into small pieces as well. Wash the basil leaves and finely hack them. If you like garlic, use a garlic press or chop into very fine cubes. Mix it all together. Add salt, pepper, and 1-2 tbsp. olive oil.
I like the taste better if you let the mixture sit in the fridge for a couple of hours, but if you don’t have the time, you can also use it right away.
To prepare the bruschetta, put some olive oil on one side of each slice of baguette/ ciabatta (you can drizzle it on carefully or use a pastry brush). Roast the bread either in the oven (use a grill function) or directly on the grill. If you roast it in the oven, the olive-oil-side is up, on the grill, it’s down.
When the bread is a bit crispy (not too black of course), take it off the grill and generously spoon the tomato mix on top. Ready to serve and enjoy!