Bruschetta with Tomato and Cucumber
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ciabatta, or baguette
- 2 tomato (s)
- 0.5 ½ cucumber (s)
- 1 onion (s)
- 2 cloves garlic)
- olive oil
- salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- Quarter the tomatoes, remove the inside and cut the rest into small cubes. Peel and halve the cucumber, remove the inside with a spoon and also cut into small cubes. Dice the onion and put everything in a bowl. Add about 3 tablespoons of olive oil and add plenty of salt. Add pepper to taste. Peel and squeeze a clove of garlic (or chop if you don`t have a press) and add to the bowl with chopped basil. Stir gently and let it steep for at least 15 minutes.
- While the topping pulls, cut the ciabatta (or normal baguette) into slices about 1-1.5 cm thick. Drizzle the top with plenty of olive oil and rub the second peeled garlic clove. Brush the garlic vigorously over the entire surface.
- Allow the bread to brown slightly in the oven at around 150 ° C (gas mark 3-4) (around 8-10 minutes). For top / bottom heat, it is better to use the top third of the oven, otherwise the bottom will harden quickly, better circulating air.
- Now the topping is generously distributed over the still warm bread. Stir the topping several times in the bowl to distribute the oil evenly.
- The finished bruschetta can be served warm as a starter or main course. As a starter, 1 ciabatta is enough for 4 people.
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