Sourdough is a slow-fermented bread and it’s much healthier than the ones made with commercial yeast. This slow fermentation helps our body to digest the gluten easier. All that said, a crunchy, tangy slice of toasted sourdough gives a perfect base to a delicious bruschetta.
Here is a recipe for a traditional bruschetta made with tomatoes, basil, and garlic. And don’t forget the olive oil, it won’t be the same without it. The amount made is optional, 4 slices in this recipe would feed two people.
Ingredients for 2:
10-12 cherry tomatoes
10 fresh basil leaves
Sea salt & black pepper
3-4 tbsp extra virgin olive oil
1 garlic clove
2 slices sourdough bread cut in half
Method:
Chop the tomatoes into small pieces. Place them in a small bowl and add the chopped basil leaves as well.
Season with sea salt and black pepper add a tablespoon of olive oil and mix well.
Toast the sourdough bread and rub all slices with the cut garlic clove. Spread some olive oil on the toasts and place the tomato-basil topping on them.
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