Bruschetta with tomato and basil, perfect for snacking!

Preparing the Ingredients:

Peel the small onion and chop it finely. Set aside the chopped onion for later use.

Peel all the garlic cloves and set them aside, ready to use in a garlic press.

Remove the tomatoes from the vine and rinse them well under cold water. Discard the vine. We will only use the tomatoes.

Rinse the basil plant under cold water, focusing on the leaves. Hold the basil plant upside down to rinse only the leaves under running water. Allow the leaves to dry by gently shaking the plant (for example, outside in the garden).

What to do next:

Take a large bowl (or a mixing bowl). This will be our working bowl. The final tomato and basil mixture will be transferred to another bowl later.

Pour a good splash of olive oil into the mixing bowl, making sure the bottom is covered.

Add salt and pepper to the oil. Mix the oil, salt, and pepper with a fork or spoon. Be generous with the pepper and salt for a good bite. Let it sit while we continue with the tomatoes.

Cutting the tomatoes:

Everyone can cut the tomatoes as they like, but here's a suggested method:

Cut the tomatoes in half from the stem end down. Then cut each half into about 5 diagonal wedges (like a crescent/moon shape). Remove the green core from each wedge.

Now, you should have about 10 pieces from one tomato. Use only the "skin" of the tomato. Remove the softer flesh from the wedges with a knife. It doesn't have to be precise, and you can discard the soft flesh (it's okay if some remains).

Place a wedge (crescent) on its side on the cutting board and slice it into smaller pieces from top to bottom. Put these tomato pieces into the mixing bowl with the olive oil, salt, and pepper. Repeat for all the tomatoes you want to cut.

If you want to use the tomato flesh, which is fine, let the cut tomatoes drain in a colander before proceeding.

Combining the ingredients:

Once all the tomatoes are cut, it's time for the next steps.

Add the chopped tomatoes to the mixing bowl with the olive oil, salt, and pepper. Then add the chopped onion and press the 5 garlic cloves into the bowl using a garlic press. Mix everything well.

Pluck a generous amount of leaves from the basil plant (not the stems). If the leaves are still wet, place them on a paper towel. Finely chop the basil leaves

Add the chopped basil to the bowl with the other ingredients. Mix everything well again. Add another good splash of olive oil and stir again.

Taste the tomato and basil mixture and add salt and pepper (and more chopped basil if desired) to taste.

Serve the tomato and basil mixture at room temperature, but you can cover and refrigerate it for a while if needed. Transfer the mixture to a bowl you want to serve at the table.

What to do with your KLAUWE:

We’ll use the KLAUWE to grill the bread. Grill the bread carefully to avoid burning it. Stay close and turn the bread regularly. It's best not to grill the bread over or in the flames. Taking your time will yield better results.

The (baguette) bread

As mentioned, bruschetta is "bread roasted over coals." When using a baguette, cut it into diagonal slices for a nicer presentation.

Before placing the bread on the grill, rub both sides with garlic. You can use garlic oil spray (available in supermarkets) or peel a garlic clove and lightly rub it over the bread. If you choose the latter, lightly sprinkle both sides of the bread with olive oil afterward.

The finishing touch:

Once you have nicely grilled pieces of bread, top the first round (the rest is self-serve) for your guests with the tomato and basil mixture. Arrange them on a platter, and voilà!

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!