Tomato Bruschetta

The main ingredient being tomatoes, choose seasonal tomatoes, very well cooked and flavored.

In winter, I think cherry tomatoes would be better suited, because they are sweeter.

Tomatoes are cut into slices - usually in 4 - and cleaned well of seeds, the core is soft and too juicy. The pulp must remain firmer and firmer.

Sprinkle a little salt on each slice.

Spread with a paper towel or napkins a plate and put the sliced tomatoes down, to rub the juice well for 20-30 minutes.

During this time we prepare the bread - cut it into thin slices and place it in an oven tray lined with baking paper. Sprinkle with a little olive oil and bake for 5-7 minutes, until the edges begin to brown.

When it's ready, take it out of the oven and let it cool a bit.

After the juice has drained well, cut the tomato slices into small cubes.

Over the tomatoes, add 4 cloves of finely chopped garlic (1 clove of garlic kept to grease the bread, see below).

Finely chop the basil - add half of the amount in tomatoes, the rest kept for garnish.

In the mixture of tomatoes pour 2-3 tablespoons of olive oil, mix and season with salt to taste.

Rub each slice of bread well with garlic.

Very important! - Put the tomato mixture on the slices of bread just before serving, if you do it in time and leave them - the bread softens too much and they have no charm. Keep the tomato mixture separate, separate the slices of toast and whip them even before serving.

Good appetite!