Try this Tomato Bruchetta recipe, or contribute your own.
- Carbohydrate 5.65995791743336 g
- Cholesterol 0.687500000876007 mg
- Fat 0.909354792141944 g
- Fiber 1.53382922457065 g
- Protein 1.52912625044966 g
- Saturated Fat 0.229815896031152 g
- Serving Size 1 1 Serving (129g)
- Sodium 56.6385916828781 mg
- Sugar 4.12612869286272 g
- Trans Fat 0.100582520857585 g
- Calories 33 calories
Step-by-step
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.
- Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.
- Serve on :
- Italian style Everything Bread
- Baste with a light coat of olive oil on both sides
- salt and pepper
- toast in oven until lightly browned
Modifying the Acid and Fat Balance
Omitting balsamic vinegar shifts the acidity entirely onto the tomatoes, requiring an adjustment to the fat ratio. When removing the vinegar, increase the olive oil from one tablespoon to two tablespoons to coat the chopped Roma tomatoes adequately and prevent the dry spices from clumping. The high water content in chopped Roma tomatoes means salt should be added just ten minutes before serving to draw out excess moisture without turning the mixture watery on the bread.Managing Dairy and Cheese Placement
Parmesan cheese introduces a savory umami compound known as glutamate, which pairs chemically with the natural glutamates found in ripe tomatoes. Adding the quarter cup of parmesan directly into the mixing bowl creates a unified texture, whereas reserving the cheese as a late topping preserves distinct pockets of saltiness. For a dairy-free adaptation, substitute nutritional yeast at a one-to-one ratio by volume to replicate the savory depth without lactose.Achieving Optimal Bread Texture
Basting the Italian-style bread with olive oil on both sides before baking protects the crumb from becoming soggy under the weight of the tomato mixture. Bake the bread slices at 400 degrees Fahrenheit for approximately eight minutes until the edges turn golden brown and the center retains a slight chew. Rubbing the toasted surface with a raw garlic clove while the bread remains hot abrades the crust just enough to embed the aromatic oils directly into the surface.
