Tomato and Basil Bruschetta with Gentle Garlic Oil
By Joe
Source: NYT Cooking and America's Test Kitchen.
Diced tomatoes are salted and drained, mixed with a gently warmed garlic oil and shredded basil, and spooned onto garlic-rubbed grilled bread.
Always check the labels of the products you use.
Method
- 1
Drain the tomatoes. Toss the tomatoes with the salt in a colander over a bowl and leave 30 minutes (up to 2 hours).
- 2
Make the garlic oil. Warm the oil and sliced garlic in a small pan over low heat for 5 minutes until soft and fragrant, without browning. Cool.
- 3
Mix. Combine the drained tomatoes, garlic oil and basil.
- 4
Toast. Grill or griddle the bread 1-2 minutes per side until golden and charred. Rub with the cut garlic and brush lightly with oil.
- 5
Serve. Spoon the tomatoes onto the warm toasts with a slotted spoon and serve straight away.
Storage
Leftover topping keeps covered in the fridge for 1 day; bring to room temperature. The toasts are best freshly made. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low fat: 2.6 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.4 g saturated fat per 100 g, 6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.29 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 731 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4.2 g per serving
8.4 % of the 50 g daily maximum · 16.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- colander set over a bowl
- small saucepan
- griddle pan or grill
- medium bowl
- pastry brush
- serving board
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 420 kcal |
| Protein | 11 g |
| Carbohydrate | 52.4 g |
| of which sugars | 7.5 g |
| of which free sugars | 4.2 g |
| Fat | 19.3 g |
| of which saturates | 2.8 g |
| Fibre | 3.6 g |
| Salt | 2.1 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
