Tomato Bruschetta

Friday, January 13, 2012


For the infused oil for the bread:
1/2 cup of olive oil
1 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon of rosemary
1/2 teaspoon of salvia/sage
1/2 teaspoon of thyme
1/2 teaspoon of basil
1/2 teaspoon of sweet bay laurel
1/2 teaspoon of marjoram or oregano

For the tomatoes:
You will need 1 teaspoon of olive oil and a pinch (extra from the above) of the herbs to prepare the tomatoes.

Sesame seeds


To make the infused oil:
Mix the oil, the salt and the herbs into a bowl about 40 minutes before you will use them.
The longer it sits there the longer it will be infused with the taste, but 40 minutes is enough.

To prepare the bread:
The bread in the picture is homemade. It is my soda bread.
But you can use any bread that isn't sandwich bread.
The best breads to make the bruschetta are the soda bread, Ciabatta and French bread.
Ciabatta is the best one by far. Sourdough bread also makes good bruschettas.
Slice the bread in a more of less thick slice and separate.

To prepare the tomatoes:
Cut the tomatoes in half and remove the center (I use the centers of it in my pomodoro sauce so I don’t waste them).
With just the out layer of the half tomatoes, cube them in small cubes. Make sure your knife is sharp or they will become puree.
If you will take a while to make the bruschetta, put the chopped tomatoes sin the fridge because they need to be firm and not mushy.

Right before you will make the bruschetta, add about 1 teaspoon of olive oil to the tomatoes and a pinch of the herbs.

With a silicon brush, brush the infused oil on both sides of the bread .
Set them on a baking sheet and bake it in the oven until both sides are golden.
I bake them at 325F (170C or number 3), and turn them so they are golden on both sides.

Add the tomatoes to the bread, sprinkle some sesame seed and voila!


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