Bruschetta with Tomatoes

Briefly scald the tomatoes, peel, seed and cut into small cubes.

Marinate with the chopped garlic, chopped basil, balsamic vinegar and olive oil. Season with sea salt and ground pepper. Let everything marinate for about 1 hour and then drain in a colander.

Drizzle the bread slices with some olive oil and toast them at 200 °C (top heat) in the preheated oven.

Spread the tomato mixture on the warm bruschetta and serve immediately.

Preparation Tip:

Try bruschetta made with hearty dark bread for a change.

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