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Le Chaudron recipe
Bruschetta tomate basilic
Tomato basil bruschetta
⏱ 15 minServes 4Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1large baguette or country loaf
1 kg (2.2 lb)ripe oxheart tomatoes
1large bunch of fresh basil
8 clovesgarlic
100 ml (½ cup)extra-virgin olive oil
3 tbspbalsamic glaze
200 g (7 oz)buffalo mozzarellaoptional
100 g (3½ oz)shaved Parmesan
1 tspdried oregano
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 large baguette or country loaf
- 1 kg (2.2 lb) ripe oxheart tomatoes
- 1 large bunch of fresh basil
- 8 cloves garlic
- 100 ml (½ cup) extra-virgin olive oil
- 3 tbsp balsamic glaze
- 200 g (7 oz) buffalo mozzarella optional
- 100 g (3½ oz) shaved Parmesan
- 1 tsp dried oregano
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bruschetta is an Italian classic: toasted bread rubbed with garlic and topped with fresh tomatoes.
- Preheat the oven to 200°C (400°F) convection. Cut the bread on the bias into thick 2 cm (¾ in) slices.
- Lay the slices on the large parchment-lined sheet and drizzle with extra-virgin olive oil. Bake 8 minutes at 200°C (400°F) until golden and crisp.
- Peel the 1 kg (2¼ lb) ripe oxheart tomatoes: score a cross in the base, blanch 30 seconds in boiling water, then IMMEDIATELY plunge into ice water.
- Slip off the skins, halve the tomatoes and scoop out the seeds and juice. Cut the flesh into even 8 mm (⅓ in) dice.
- Remove the germ from the 8 garlic cloves. Chop 4 of them VERY finely and keep 4 whole for rubbing the toasts. Pick the tender leaves from the large bunch of basil.
- Roughly chop half the basil, keeping the rest whole for garnish. In the large bowl, mix the diced tomatoes, chopped garlic, chopped basil, 5 tbsp extra-virgin olive oil, balsamic vinegar, salt, pepper and oregano.
- Rub each hot toast FIRMLY with a whole garlic clove; that's the soul of real bruschetta. Top generously with the tomato mixture. Garnish with whole basil leaves, mozzarella and parmesan shavings.
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