Monday, 21 December 2009

Creamy tomato chili bruschetta

Bread: 1 large
Tomato: 4 small
Garlic cloves: 2-3
Basil leaves: 7-8
Olive oil
Chili flakes: 1 tea spoon
Salt to taste:
Sour cream: 1 table spoon

Cut bread into thick slices, tall or short depending on how you want to serve.
Drizzle little bit of olive oil and spread it with butter knife over the bread.
Take a messed garlic sliced
and rub it gently and nicely over the bread surface. Do it till you smell garlic.
Toast bread and keep it ready.
Creamy tomato:
Heat water and bring it to boil. Add washed tomatoes in it
Cook until the skin on tomatoes breaks open. This may take 5-7 minutes on high flame.
Drain extra water and once the tomatoes are cooled off take the skin off.
Roughly chop tomatoes into small pieces.
Heat the pan and add one table spoon of olive oil. Add chili flakes once the oil is heated. Add Roughly sliced and messed garlic clove.
After a minute add tomato and give it a good stir. Add basil leaves and salt to taste after 3-4 minutes.
Add 1 spoon of sour cream and mix well. Cook for another minute and gravy will start becoming pinkish.
Add a layer of creamy tomato on toasted bread. Warm it again if the bread is cooled off. Garnish with cheese or olives as per your taste. Serve hot.


  1. I am hoping that eating the raw garlic is optional.

  2. This comment has been removed by the author.

  3. Mr. Hrb, I would recommend you to eat raw garlic clove every day. It will keep your heart strong and beating.


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