Preparation
- Wash the tomatoes, remove the stalk ends, halve them, scoop out the seeds and cut the flesh into small dice.
- Mix the diced tomatoes with the finely chopped garlic, 3 tbsp olive oil, basil, salt, pepper and, if you like, the balsamic vinegar, and leave covered in the fridge to infuse for at least 1 hour.
- Preheat the oven to 180 to 200 °C fan. Brush the bread slices with the remaining olive oil and arrange them on a wire rack lined with baking paper.
- Toast the slices on the middle shelf for 5 to 8 minutes until golden brown.
- Rub the hot bread firmly on one side with the peeled garlic clove.
- Drain the tomato mixture briefly and spoon about 1 tbsp onto each warm slice of bread. Serve immediately so the bread stays crisp.
Drink with it
White wine · excellent match
Vermentino, Verdicchio or Pinot Grigio
Fresh acidity keeps pace with the acidity of the tomatoes, and the herbal, salty character of Vermentino picks up the basil and olive oil.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Dry rosato, e.g. Cerasuolo d'Abruzzo
Red berry fruit and acidity suit ripe tomatoes, and the rosato has enough body for the raw garlic.
Sparkling wine · excellent match
Prosecco Brut or Franciacorta, well chilled
A classic with aperitivo: the bubbles refresh the palate after oil and garlic, and the acidity matches the tomato.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Pilsner or Helles, cold
Carbonation and light hop bitterness clear olive oil and garlic from the palate.
Pils or Helles: What's the Difference?