Toma’muse bruschetta
Toma’muse bruschetta
Ingredients for 4 people
- 1 bowl of Toma'muse tomatoes
- 1 ciabatta bread½ red onion
- 1 stalk of spring onion
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Pepper and salt
- Rocket
Preparation
- Heat the oven for to 180 degrees.
- Cut the ciabatta bread into slices of about 2 to 3 cm.
- Place them on the baking tray and drizzle with a little extra virgin olive oil. Toast these in the oven for 5 minutes until lightly toasted.
- Dice the Toma'muse tomatoes and place them in a mixing bowl.
- Clean the onion and shred half a red onion. Add this to the tomatoes in the mixing bowl.
- Wash the spring onion and cut away the end and darkest green stems. Finely chop the spring onion and add this to the mixing bowl as well.
- Add 1 tablespoon extra virgin olive oil and 1 tablespoon balsamic vinegar in the mixing bowl. Then season with oregano, garlic powder, pepper and salt. Mix everything together.
- Spread the tomato salsa over the slices of ciabatta bread.
- Then slide the baking tray into the oven for another 5 minutes so that the salsa is also slightly heated.
- Remove the bruschettas from the oven and spread them on a wooden board or platter.
- Top with rocket.
Why
this tomato?
Toma’muse is an exceptional variety of tomato with a unique shape and flavour. Its flavour can be described as both sweet and spicy, which intensifies as it’s being eaten. Consumers like to draw comparisons with a glass of good wine. Its most noticeable characteristic is its plum shape combined with its deep purple-red colour. Its firm texture coupled with a crunchy bite make it the ideal kitchen accompaniment. Toma’muse is easy to slice and loses very little of its juice. It’s perfect for a colourful salad or an appealing dish grilled in the oven.