Equipment
Ingredients
Tomato Topping
- 400 g roma tomatoes, seeded and finely diced
- 30 ml extra virgin olive oil
- 1 garlic, minced
- 2 g kosher salt
- 1 g black pepper, freshly cracked
- 10 g fresh basil, chiffonade or finely torn
- 10 ml balsamic vinegar
Crostini Base
- 200 g ciabatta loaf, cut into 1.5cm thick slices
- 15 ml extra virgin olive oil, for brushing
- 1 garlic, halved crosswise
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 83 kcal
- Protein
- 2 g
- Carbohydrates
- 9 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 123 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 108 mg
- Calcium
- 12 mg
- Iron
- 0.5 mg
- Magnesium
- 5 mg
- Phosphorus
- 9 mg
- Zinc
- 0.1 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200C/400F to prepare for toasting the bread.
In a mixing bowl, combine the diced tomatoes, minced garlic, 30ml olive oil, kosher salt, and black pepper. Stir gently to coat evenly.
Allow the tomato mixture to rest at room temperature for 15 minutes so the salt can draw out the juices and the flavors can meld.
Arrange the ciabatta slices on a baking sheet and brush the top side lightly with the remaining 15ml of olive oil.
Bake the bread slices in the preheated oven for 8 to 10 minutes until the edges are golden brown and the centers are crisp.
Immediately out of the oven, gently rub the cut side of the halved garlic clove over the oiled, toasted surface of each warm bread slice.
Right before serving, fold the fresh basil into the resting tomato mixture.
Spoon the tomato mixture generously over the garlic-rubbed toasts, avoiding transferring too much of the liquid pool at the bottom of the bowl.
Chef's Notes
- Never refrigerate your tomatoes. Cold temperatures permanently alter their cellular structure, destroying delicate aromatic compounds and creating a mealy texture.
- Rubbing raw garlic on the hot, toasted bread is the authentic Italian technique. It imparts a complex, spicy garlic aroma without the overwhelming burn of consuming raw minced garlic pieces.
- For the crispest toast that still has a slightly chewy interior, cut the bread relatively thick (at least 1.5 centimeters) and toast it quickly in a hot oven rather than slowly at a low temperature.
- If your tomatoes are overly watery, salt them in a colander set over a bowl for 15 minutes before mixing in the oil and herbs to drain away excess moisture.
Storage
Troubleshooting
Bread becomes rapidly soggy upon assembly
Cause: Tomato mixture was too wet, contained seeds, or sat on the bread for too long before serving
Fix: Cannot be fixed
Prevention: Thoroughly seed the tomatoes before dicing, drain excess liquid before serving, and assemble at the last possible moment
Tomato topping tastes bland or flat
Cause: Out of season tomatoes, refrigeration, or insufficient salt
Fix: Add a splash of high quality balsamic vinegar and an extra pinch of kosher salt
Prevention: Use ripe, room-temperature tomatoes and taste the mixture before assembling
Cultural Context
Bruschetta originated in Central Italy during the 15th century as a clever peasant method to salvage bread that was going stale. The word itself comes from the Roman dialect verb bruscare, meaning to roast over coals, which highlights that the charred, garlic-rubbed bread is actually the star of the dish, not just a vehicle for the topping.
