Bruschetta al pomodoro

Name: Bruschetta al pomodoro
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 5 large basil leaves; 400 g tomatoes; salt; freshly ground pepper; ½ tablespoon red wine vinegar; 60 ml extra virgin olive oil; 2 larger slices of bread; 1 peeled garlic clove; 30 g Parmesan shavings; 10 g peeled red onion

2 SERVINGS

Rychlovka

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INGREDIENTS

5 large basil leaves
400 g tomatoes
salt
freshly ground pepper
½ tablespoon red wine vinegar
60 ml extra virgin olive oil
2 larger slices of bread
1 peeled garlic clove
30 g Parmesan shavings
10 g peeled red onion

METHOD

1
Finely chop the onion. Tear the basil into smaller pieces.
2
Remove the tough core from the tomatoes and dice the flesh into 0.5 cm cubes. Place them in a bowl, add the onion, salt, pepper, basil, vinegar, olive oil, and mix.
3
In a pan over medium heat, toast the bread on both sides until golden brown. While still warm, rub it with a clove of garlic, then top with the tomato mixture and Parmesan shavings.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.