Cut the cherry tomatoes in half or into pieces.
Season them in a bowl with salt, torn basil, and extra virgin olive oil; mix well.
Toast the slices of bread on a grill or in the oven until golden brown.
Rub each slice of bread with the cut garlic clove.
Immediately distribute the seasoned cherry tomatoes on the toasted bread.
Serve the bruschetta with a drizzle of raw oil to finish.
Grill or oven
Bowl
Knife
Italy, Puglia
| Energy (kcal) | 166.14 |
| Carbohydrates (g) | 36.37 |
| of which Sugars (g) | 3.34 |
| Fat (g) | 0.38 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 5.22 |
| Fiber (g) | 2.76 |
| Sale (g) | 0.34 |
