Summer recipe

Our in-house chef Jessica surprises us once again with a delicious recipe that seems to come straight from the Italian sun. With her love for pure flavors and simple ingredients, she transforms this bruschetta into a summery bite that brings joy.

Bella Italia, I love the country — and of course, the food.

Bruschetta with tomato & basil – the simplicity turns this little sandwich into a small treat.

The taste of toasted bread, garlic, olive oil, a delicious flavorful tomato, and fresh basil.

Cut the tomatoes in half lengthwise. Place them on a baking tray lined with parchment paper, drizzle with olive oil, sprinkle a bit of sugar over them, and scatter a few thyme sprigs on top. Slide the tray into the oven and let the tomatoes confit at 100°C (212°F) for 2 hours. You can, of course, do this a day in advance.

Cut ten even slices of ciabatta and toast them — either in the oven, in a panini press, in a toaster, or simply in a pan with a bit of olive oil. The idea is to get the ciabatta nice and crispy on both sides.

Rub the slices with garlic by running the clove over the bread a few times. Then drizzle the slices with olive oil. Next, spoon a good amount of the confit tomatoes onto each piece. Add a bit of salt and pepper, and finish with a beautiful basil leaf.

This is truly a delicious savory “treat” for summer — a big hit at any party.

Bon appétit!