Tomato Bruschetta

Tomato Bruschetta

© Shutterstock

Tomato Bruschetta

Tomato Bruschetta

© Shutterstock

Ingredients

500
g
ripe tomatoes
ciabatta with sun-dried tomato, sliced
6
slice
Prosciutto di San Daniele (optional)
1
bunch
basil
1
tablespoon
extra virgin olive oil
1
pinch
fleur de sel

Preparation:

  • First 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".
  • Put the prepared tomato flesh into a bowl as you work, then drizzle with olive oil andseason with a little fleur de sel.
  • Toast or grill the ciabatta slices until crisp.
  • Spoon the tomato concasse onto the ciabatta slices. 
  • Top with very thinly sliced Prosciutto San Daniele, if you like, and scatter over basil leaves to serve.

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