John Myers
Ingredients for 2 servings:
- 2 m.-large beef tomatoes, red, firm
- 1 m.-large onion(s), not spicy
- 15 basil leaves
- 3 garlic cloves
- 5 tbsp extra virgin olive oil, mild
- 1 tbsp balsamic vinegar, lighter
- Iodized salt
- black pepper, freshly ground
- Vegeta
- oregano
- Thyme
- 1 tbsp extra virgin olive oil, mild
- 8 slice(s) Ciabatta, thick
- 16 drops of balsamic cream, sweet, dark, approx.
Instructions
Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 38 minutes
vegan, fresh, authentic
Wash the fresh beefsteak tomatoes, pat dry, and halve them. Using a teaspoon, remove the seeds and juice from the tomatoes and chop them using a mechanical vegetable chopper or cut them into small cubes, about the size of a ring fingernail, with a sharp knife. Chop the mild onion in the same way. Cut the fresh basil into tiny strips. Chop the garlic cloves, but slightly smaller than the onion. Place the prepared vegetables in a bowl, add the olive oil and balsamic vinegar, and season with salt, pepper, Vegeta, oregano, and thyme. Mix everything well. Heat the olive oil in a large 28 cm diameter pan and fry the ciabatta slices until brown on the underside. The bread can also turn slightly black around the edges. Remove the ciabatta slices with tongs when they are hot and brown and place them, olive oil side up, on a large, preferably preheated platter. Take the bowl with the tomato mixture and drain off any excess liquid. Using a teaspoon, spoon the mixture onto the ciabatta slices, but don’t press it down. Don’t put too much mixture on the slices. Finally, even though it’s frowned upon, drizzle 2-3 drops of balsamic vinegar onto each slice of ciabatta and serve immediately. This recipe comes from the mother of a very small backyard trattoria in Provence. In my personal opinion, it beats many other recipes. By the way, we couldn’t find a place in Provence that had Parmesan on the bruschetta, so there’s none in this recipe either.
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