After a long time of not sharing any recipes (sorry about that but I have been extremely busy recently), I decided to give you this super easy and always successful recipe for one of my favourite Italian starters: tomatoes bruschetta!
A few days ago I went for a bread-making course and, of course, I brought home the results of my all day baking! Having lots of bread and being quite tired after all that “dough massaging”, I decided to prepare bruschetta for dinner as it is one of the quickest and easiest recipe you can do when you have good quality bread.
This recipe has all the flavours of Italian summer and I promise you that its fresh and flavourful taste will never disappoint any of your guests!
SERVES: 2 people
KITCHEN TO TABLE: 1 hour
Use this handy interactive list to keep track of the ingredients you still need for this recipe!
- 500 gr good quality ripe tomatoes (I usually mix cherry vine tomatoes and Piccadilly ones)
- 2 garlic cloves
- ¼ teaspoon dried oregano
- 12 leafs of fresh basil
- Extra virgin olive oil
- Rye bread
- Sharp knife
- Chopping board
- Start preparing your bruschetta by chopping finely the tomatoes (e.i. I usually divide each Piccadilly tomato lengthwise in four parts, them each part in three pieces)
- Place the chopped tomatoes in your bowl, together with one peeled garlic clove divided in two parts lengthwise, the oregano, the chopped basil (I usually reduce by hands the leafs in smaller pieces) and the salt. Mix well and let it rest for at least half an hour, but of course, the longer, the better
- Remove all the water from the tomato mix and replace it with good quality extra virgin olive oil. Mix well and let it rest for at least another half an hour
- Toast two slices of your bread and, when crunchy and ready, rub on it the peeled garlic clove and dress it with the tomato mix and add further extra virgin olive oil if needed.