“Don’t judge a book by its cover”. You have probably heard that so many times right? But hey… don’t judge a tomato bruschetta by its appearance too!
Bruschetta dates back to the Tuscan culinary culture and has been in existence for a long time. At first glance, they look like an ordinary piece of bread but they are loaded with so much juice and flavor.
This tomato bruschetta is simple yet exquisite, classy, and nutritious.
Let’s make this recipe!
- 6 slices sourdough
- 1 tbsp garlic powder
- 200 g sun dried cherry tomatoes
- 50 ml Italian tomato sauce
- 50 ml 100% Italian extra virgin olive oil
- 50 g baby spinach
- Pinch of salt
- Almond slices
- Pour olive oil into a small baking tin and arrange a large cherry tomato in the oven. Heat oven to 200 degrees and bake for 20-30minutes. Allow the skin of the tomatoes to shrink.
- Cut the sourdough into 6 slices about 1 cm thick. Arrange the sourdough slices on a baking sheet after lining with a baking paper.
- Pour extra virgin olive oil into a small bowl, then add the garlic powder. Stir until the garlic powder is combined with the olive oil. With a kitchen brush, apply the mixture to the surface of each slice of sourdough.
- Set aside for 2 minutes and allow the olive oil and garlic mixture to soak into the bread. Place the pan in an oven preheated to 180 degrees and bake for about 20 minutes or until the sourdough turns golden in the middle, and brown cover.
- Squeeze sun dried cherry tomatoes, salt to taste and sprinkle over bruschetta.
- Apply tomato sauce in a thin layer, arrange baby spinach and return the pan with Bruschetta to the oven preheated to 180 degrees. Bake for another 5 minutes.
According to the Tuscan culinary culture, it’s important to coat the bread on both sides with garlic and olive oil.
Farmers believe that the olive oil used to prepare bruschetta must be young, virgin and that a glass of wine goes best with bruschetta. As the old, traditional Italian proverb dictates, one-day-old bread, one-month-old oil, and one-year-old wine!
More importantly, the oil used in coating the bread needs to be extra virgin and Italian.
The tomato also plays a great role. I used oven-roasted big cherry tomatoes. I combined it with tomato sauce, baby spinach, a pinch of salt, and a few almond leaves.
Residents of Tuscany believe that bruschetta originates from the word bruscare which means something that should be baked.
To reach the peak of nourishment, serve perfectly crispy bruschetta with juicy tomato mixture, spinach, and sprinkle with almond flakes.
Guaranteed to enjoy every bite!
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