Ciabatta bruschetta with tomato and garlic
A quick supper built on good bread, toasted and rubbed with garlic, then topped with tomatoes and a drizzle of olive oil. The ciabatta is the star here, so this is really a lesson in not overshadowing what's already excellent.
About 40 calories a serving, 2 g protein, 8 g carbohydrate, 1 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 3 medium ripe tomatoes
- small handful fresh basil
From your shelf
- 1 loaf ciabatta artisan bread with olive oil
Staples
- 2 cloves garlic
- to taste salt
- to taste pepper
- Preheat the oven to 400°F [200°C]. Slice the ciabatta loaf on a sharp angle into 8 to 10 pieces and arrange them cut-side up on a sheet pan. Toast in the oven until the edges are golden, about 5 minutes.
- While the bread toasts, halve 3 medium tomatoes and scoop out the watery seeds with a spoon, letting them fall into a bowl. Mince 2 cloves of garlic.
- When the bread is toasted, rub each piece firmly on both sides with the cut side of the minced garlic, pressing until you see the garlic embed into the surface.
- Dice the tomato halves and toss with the garlic seeds, a pinch of salt, and a crack of pepper. Tear a small handful of basil leaves into the tomatoes and taste, adjusting salt.
- Spoon the tomato mixture onto each slice of bruschetta, letting the juices soak into the bread. Serve at once.
Note Swap fresh basil for dried oregano if you have it. Leftovers do not keep well; eat within an hour or the bread will soften. Serve with a simple green salad or as part of a board with cheese and cured meat.
On the label
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF: ASCORBIC ACID AS A DOUGH CONDITIONER, ENZYMES, EXTRA VIRGIN OLIVE OIL, SALT, SEA SALT, YEAST.
Signature Select, breads & buns, serving 57 g, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
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Cooks as olives, bread, olive oil. Half of it left? Use up the olives.