by Matthew Gerrard
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In cooperation with Caen’s side (Calvados), freedom Serves you regularly Simple and effective recipecomplicityHanna GranottierWorkshop creator Well on his plate.
On this Sunday, August 28, 2022, she explains how to make a file Bruschetta al Pomodoro.
Having just returned from a gourmet trip in Italy, how can you resist the pleasure of having you discover my recipe for bruschetta with tomato and basil? Since the tomato season is relatively short, take advantage of these instant delicacies that you can enjoy as an Italian appetizer (appetizer) or as an aperitif.
For 4 people you will need: white bread or ciabatta bread, 2-3 fine tomatoes, a few basil leaves, 1-2 garlic cloves, 4 tablespoons olive oil, salt and pepper.
Heat the oven to 200 degrees. Cut the bread into thick slices. Bake in the top of the oven and broil for 2 to 3 minutes, then let it cool.
Prepare the filling. Cut the tomatoes in half. Chop them with a small spoon and cut them into small cubes. Let them drain while you prepare the rest of the ingredients. Rinse, dry, and finely chop the basil. Peel and press the garlic. Add everything to the tomatoes and sprinkle with olive oil. Salt and pepper and mix.
Generously decorate each sandwich with prepared tomatoes and enjoy right away. Bon appetite!
Hanna’s good advice
For more sensitivity in the mouth, I advise you to “eat” the tomatoes before cutting them. To do this, make a slight cross-shaped cut on the top of each tomato. Submerge the tomatoes for one minute in a pot of boiling water. Remove and immediately immerse them in a bowl of cold water to stop the cooking. Thanks to this peeling technique, it will be very easy to remove the peel of the tomatoes.
Another tip: You can use a little stale bread and prep the filling to assemble the sandwiches at the last minute.
Find Hanna in her workshop, Bien Dans Son Assiette, at 25 rue Pierre Girard in Caen. More information about biendanssonplate.fr
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