Italian recipe of Tomato Bruschetta with oil, garlic and basil, a simple and extremely effective recipe, perfect for any occasion.
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What could I say that isn’t already known about the Italian-style Tomato Bruschetta?
It is a concentrate of color and taste that brings together all the Mediterranean flavors.
Few ingredients to create something extraordinary.
Tomato Bruschetta is a perfect ally for the preparation of last-minute aperitifs and appetizers. It is also suitable for vegetarian and vegan diets. Furthermore, by replacing the bread it is also possible to obtain a gluten-free and dairy-free version.
Once brought to the table it will always be a real triumph!
What does Bruschetta mean
The word “Bruschetta” refers to the “abbruscato” bread, which means toasted bread and indicates, in fact, the preparation of slices of bread.
For a perfect result, toast the bread on the grill or in the oven. Then, when it is still hot, it should be seasoned and eaten immediately afterward.
My Tips for a Perfect Tomato Bruschetta
First, about the Bread. Use homemade bread with a thick crispy crust. You can use whatever you prefer, purchased or homemade. Our No-knead semi-wholemeal thin Bread is perfect to make special Bruschettas. Avoid soft packaged bread because the crumb gets too wet and the result would not be crunchy.
Second, let’s say something about Garlic. The original Italian-Style Tomato Bruschetta requires a lot of garlic. For an authentic Italian style, take a clove of garlic and rub it directly on the slice of toasted bread. Instead, if you want a less intense garlic flavorless, you can chop it between the seasoned tomatoes. Or, you can put a whole clove of garlic when you season the tomatoes and then remove it. With this method, you get the typical garlic flavor, but avoid the “antisocial” garlic flavor in your breath.
Thirdly, the Oil to use. Being an Italian-Style food, an excellent Italian Extra Virgin Olive Oil cannot be missing. The EVO, in fact, with its pungent and robust flavor, will magically enrich any kind of Bruschetta. The Colavita Extra Virgin Olive Oil first cold-pressed is a must for this!
Lastly about the Basil. Don’t skimp on basil! Use only fresh leaves. Cut it with your hands, avoiding that the leaf touches the metal. In this way, you preserve all the aroma of the basil and prevent it from oxidizing.
- 6 slices of bread
- 400 gr. red tomatoes
- 6 basil leaves
- 10 sp. extra virgin olive oil
- 1 garlic clove
- 2 pinch of salt
- 1 pinch of pepper”
Wash and dry the tomatoes, remove the seeds with a knife, cut them into small cubes, and put them in a bowl.
Add salt and half part of the garlic and let them rest for 10 minutes. Meanwhile, put the slices of bread to toast and when golden, scrape the surface with the remaining garlic.
Remove the water from the tomatoes, add 6 spoons of oil and the basil leaves.
At this point use the remaining oil directly on the bread toasted slices, then with a spoon put the tomatoes salad on the bread.
To finish, if you like, sprinkle with a pinch of pepper.
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This recipe brings back memories of Italy. I think the best bruschetta I had was in a little tavern in the port of Napoli, with fried fish – delish!
I often crave bruschetta! It’s just so refreshing and delicious!
This looks delicious! I will be trying this for sure!
I am always looking for ways to use up day old bread, this is fantastic and the topping is soooo fresh and delicious.
Oh yum, bruschetta is the best and your recipe looks wonderful!
The bruschetta looks amazing but can we all just admire the edges on that bread as well. So yummy.