In the summer I am not a huge fan of big lunches, I prefer something light. And with the tomatoes now being in season, it is the perfect time for a light bruschetta, a popular Italian appetizer. To make it a little more substantial and add some more good fats, I added some avocado. Also, avocado.
The bruschetta tastes best made with ciabatta or rustic sourdough bread. It doesn’t need to be fresh, I usually use bread from the day before. As for the tomatoes, I like to use the small cocktail-sized tomatoes, they are quick to cut up and flavour intense. The bigger salad tomatoes can sometimes release too much water and seep through the bread then. I like to serve the bruschetta with a green side salad (lettuce, cucumber, olives,…).
Here is what you need for about 2 portions:
8 slices of ciabatta bread (or 4 slices of sourdough bread)
1 garlic glove
15-20 cocktail tomatoes (about 250-300 grams)
big handful of fresh basil
1 ripe avocado
some good olive oil
sea salt to taste
First, cut the washed tomatoes into small pieces. I usually quarter the small tomatoes, and this makes for a good size. Then wash and chop the basil, and mix it with the tomatoes in a bowl. Add some sea salt and a generous gulp of olive oil. Put to the side. Cut your bread into slices. Either toast them, or if you don’t have a toaster like me (in a 5 m² kitchen I don’t have space for everything), you can fry the bread in a heavy bottom skillet or pan on medium heat. Just toast them until they are slightly brown and crunchy. Let them cool for a minute, then cut your garlic glove half way, and rub with the cut surface over the bread. This makes some garlic stick to it and gives you a nice little pungency. Then spread some avocado on the bread and put some teaspoons of the tomato and basil mixture on top. maybe top with more sea salt and you are ready to go. Enjoy!