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How do you like your bruschetta? Or, should we say: how do you like the bread-part of bruschetta? We’re on team “a little on the softer side, please”. We just don’t like it when the bread is so crispy it risks tearing the roof of my mouth up, if you know what I mean? Mike toasts the bread to (our version of) perfection here, leaving the center nice and chewy but edges crispy golden. Of course, you choose whatever level of crispiness you like!
So the first humble batch of sun-ripened tomatoes is upon us. And its partner in crime basil is growing by the second. It all goes from the empty pantry of spring to the bounty of summer so quickly. It’s a challenge to stay present and enjoy what is, instead of jumping ahead in your thoughts, thinking about crops to come, storing away for the winter etc. Allowing ourselves to just tiptoe barefoot out to the garden, snack on sugar snaps while inspecting the zucchinis and pick a cucumber just to enjoy as is… that’s important too. And one of the loveliest things in the world, to us. Well, next to tomato-basil bruschetta. Enjoy!
12-16 slices (serves 4 as an appetizer)
200 g cherry tomatoes (~18), diced
20 g basil (~2 dl packed), roughly chopped
75 g cooked white beans (~1 dl), rinsed and drained
1 tbsp olive oil
1/4 tsp salt
1 loaf french baguette or Italian bread
1 clove garlic
- In a medium bowl, mix together the tomatoes, basil, white beans and olive oil. Season with salt and black pepper. Let rest for at least 15 minutes at room temperature.
- Cut the bread into 1 1/2 cm thick slices and arrange on a oven sheet. Place the oven sheet towards the top of the oven, and toast for 5-10 until golden brown on one side, using the broiler function or heat only from the top (set at 250ºC). In other words, the oven should not be pre-heated, but only turned on as you put the sheet in.
- While the bread is still warm, rub the toasted side of each bread with the clove of garlic. Spoon the tomato mixture onto the bread slices, and finish with a light drizzle of olive oil. Enjoy!