Recipe Tip: Tomato Bruschetta
Top Recipe. All ingredients and tips for getting it right. This simple but flavourful classic Italian appetiser is a must for a successful aperitivo. The recipe comes from Peter Friese of Vienna's Bar Campari.
- 500 gripe tomatoes
- ciabatta with sun-dried tomato, sliced
- 6 slice(s)Prosciutto di San Daniele (optional)
- 1 bunch(es)basil
- 1 tablespoonextra virgin olive oil
- 1 pinch(es)fleur de sel
Step 1First make a tomato concasse: remove the skins and seeds and cut the tomato flesh into small cubes. A tip from Peter: "Don't scald them to free them from the skin, rather work with raw tomatoes and a knife".
Step 2Put the prepared tomato flesh into a bowl as you work, then drizzle with olive oil andseason with a little fleur de sel.
Step 3Toast or grill the ciabatta slices until crisp.
Step 4Spoon the tomato concasse onto the ciabatta slices.
Step 5Top with very thinly sliced Prosciutto San Daniele, if you like, and scatter over basil leaves to serve.
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