Tomato, Basil & Pine Nuts Bruschetta
I'm sure most of you know what Bruschetta is. I am not re-inventing the wheel here, and I probably don't have to even tell you how to make it. But I will anyway post this here, because I treat this website as my cook book and whenever I have guests or cannot come up with a dinner plan, I browse through vegidea for some inspirations.
I love making bruschetta because it's fun, easy and it tastes delicious for the effort put in and amount of ingredients. I like my bruschetta to be very crunchy and have only the freshest ingredients. I grow my own basil and buy only the most red and sweet cherry tomatoes. I don't go beyond the main 5 ingredients, and I think all bruschettas should be made like that.
Ingredients (8 pieces):
- 8 slices of ciabatta or other bread
- approx. 500g / 1lb cherry tomatoes
- 15 fresh basil leaves
- 2 cloves of garlic
- some salt
- 1/8 cup roasted pine nuts
- drizzle of olive oil
Preheat the broiler.
In a small frying pan, roast the pine nuts until golden brown, shaking the pan a few times during the process.
Cut cherry tomatoes in half. I used slightly bigger variety so cut them in quarters. Place them in a bowl, add teared basil, pinch of salt, about 1 tablespoon of olive oil, and combine together.
Place the bread slices on a baking sheet and broil, turning once, until crisp and golden on both sides, about 3 minutes.
Take the bread out of the oven and cool for about 2 minutes. Then rub one side of each slice with a garlic clove.
Arrange the bread garlic side up, on a platter. Spoon the tomato mixture on to the slices. Drizzle with more oil if you wish, sprinkle with roasted pine nuts and serve.