Bruschetta al Pomodoro

Ingredients

Instructions

1. 1

   Preheat a grill pan, frying pan, or toaster. Dice the tomatoes small so the topping sits neatly on the bread, and chop the basil. Halve the garlic clove.

2. 2

   In a bowl, combine the diced tomatoes, basil, balsamic vinegar, salt, and black pepper. Toss well and let the mixture stand for 5 minutes so the tomatoes release a little juice and the flavors meld.

3. 3

   Toast the wholegrain bread for 2-4 minutes until crisp on the outside but still slightly tender in the center; this helps it hold the topping without becoming hard. While still hot, rub one cut side of the garlic lightly over each slice for fragrance without overpowering heat.

4. 4

   Brush or drizzle the toasted bread lightly with the olive oil. Use just a thin film to keep the bruschetta low-fat while still giving the classic glossy finish.

5. 5

   Spoon the tomato mixture over the toasted bread just before serving. Divide any juices evenly so each piece gets flavor, but avoid soaking the bread too early. Serve immediately while the toast is still crisp.

Nutrition per serving

Notes

• •For the best texture, use ripe but firm tomatoes; overly watery tomatoes can make the bread soggy.
• •If you like, lightly drain the chopped tomatoes before mixing for a tidier topping.
• •Serve as a starter, light lunch, or alongside soup and salad.
• •A rustic wholegrain loaf gives more flavor and fiber than soft sandwich bread.

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