Bruschetta with tomatoes and basil


1 French bread or ciabatta

olive oil

6 pomedori (roma tomatoes)

30 gr fresh basil leaves

1 tablespoon Italian herbs

2 tablespoons Parmesan cheese



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How to prepare:

Cut the bread in slices of 1 cm and sprinkle with little olive oil.

Toast on both sides golden brown.

Peel the tomatoes.

Quarter each tomato and remove the seeds. Cube the tomatoes.

Tear the basil leaves in small pieces and mix with the cubed tomatoes, Italian herbs and the olive oil.

Let the mixture rest at least an hour.

Divide the mixture over the toasted bread and sprinkle some grated Parmesan cheese over.

First published: April 12, 2003, Netherlands
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