The Tomato Bruschetta or Bruschetta al Pomodoro is an antipasto (appetizer) that can be found on the menu of almost any Italian restaurant worldwide. It practically screams “Italy”!
It’s a healthy snack that can be eaten at any time of the day, (I literally made these for breakfast), they’re easy to make and are enjoyed by kids and adults alike - not to mention your beloved vegetarian/vegan family/friends! ❤️
Variations of the ACTUAL Bruschetta are endless! In reality, the Bruschetta itself is actually just a grilled or toasted slice of bread that is rubbed with a clove of garlic, and has a drizzle of olive oil and sprinkle of salt. The recipe is said to date back to the 15th century in Italy, though some say it dates back further to Ancient Roman times. Olive growers would bring their olives to the olive press, and use slices of bread to taste their oils.
Though the tomato bruschetta is by far the most renown internationally, you can really dress bruschette (plural for bruschetta) with almost any savory topping you like. Some of my favorite toppings include cannellni beans, tuna, anchovies or cured meat.
But today, I went with the classic! Strangely enough, I searched for fresh basil in several supermarkets here in Fukuoka, in vain. So I used oregano instead, which works equally well.
As a result, I went out and bought some basil seeds and have planted them, with the hope of being able to cultivate the herb myself! If you have any tips on how to keep basil plants 🌿 healthy and alive in Japan (I unfortunately have not been blessed or gifted with Caroline’s green thumb👍), please do send me some advice in the comments below! 😊
So, let’s get toasting and rubbing...
RECIPE: Bruschetta al Pomodoro 🍅
Serves: 3-4
INGREDIENTS:
- 6 ripe vine tomatoes (or around 12 cherry tomatoes)
- 2.5 tbsp good quality extra virgin olive oil
- 1 to 1.5 tsp dried oregano (or fresh basil leaves)
- 1 and 1/2 garlic cloves
- salt to taste
- 10-12 slices of baguette (1.5 cm thick)
METHOD:
1) Toast the baguette slices in the oven until lightly browned and crusty. Set aside.
2) Chop the tomatoes into small cubes, or tear the larger sized ones with your fingers. Place in a bowl and pour in olive oil, oregano and salt to taste.
3) Mince 1/2 a garlic clove and mix into the tomatoes.
4) Using the remaining full garlic clove, rub each toasted baguette slice with one stroke (unless you are a huge fan of garlic, in which case rub away...).
5) Spoon the tomato mixture onto each slice of bread along with the tomato juice at the bottom of the bowl. The juice is the tastiest part! You really want that bread to absorb all that deliciousness!!
Enjoy at any time of the day!!
Buon Appetito!!!! ❤️ 🇮🇹
Comments
Post a Comment