Bruschetta

Let's cook

1. 1

   Salt and drain the tomatoes

   Dice the tomatoes, toss with a teaspoon of salt, and leave in a sieve for 20 minutes. A surprising amount of water drains out.

   💡

   This is the whole recipe. Undrained tomatoes turn the bread to mush in seconds.

2. 2

   Grill the bread properly

   Grill or griddle the slices until charred at the edges and firmly crisp. Soft bread cannot hold the topping.

3. 3

   Rub with raw garlic

   Rub a halved garlic clove firmly across the hot, rough surface of each slice. The bread acts as a grater and takes up exactly the right amount.

   💡

   This is the traditional method and it beats mixing garlic into the topping.

4. 4

   Dress the tomatoes now

   Mix the drained tomatoes with the minced garlic, basil, olive oil, balsamic, and pepper. Do this at the last minute.

5. 5

   Top and serve immediately

   Spoon onto the bread, finish with flaky salt and more oil, and serve within a couple of minutes.

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