Tomato bruschetta the Italian way

Take me to the recipe of this summery Tomato bruschetta the Italian way

Ok, first of all, the proper pronunciation of bruschetta is brusketta. In Italian “ch” is read like “k”.

Then… I know, I know, all Italians know how to make tomato bruschetta, it doesn’t matter here is  my version made with tomato concassé.

The procedure for tomato concasé can be found here.

I know it may seem like an extra step , but trust me , it’s worth it . Remember? It’s the details that make the difference.

So, this is my way to prepare tomato bruschetta:

Tomato bruschetta the Italian way

 

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Prep time

20 mins

Cook time

2 mins

Total time

22 mins

 

Ok, first of all, the proper pronunciation of bruschetta i brusketta. In Italian “ch” is read like “k”. Then, I know, I know, all Italians know how to make tomato bruschetta, it doesn’t matter here is my version made with tomato concassé.

Author: Valentina Giorcelli

Ingredients

• Tomato concassé (see procedure here)
• Extra virgin olive oil
• salt
• pepper
• Fresh herbs or dried herbs: dry oregano, fresh oregano, basil…
• ciabatta bread
• garlic

Instructions

1. Season the tomatoes with oil, salt , pepper and herbs to taste . Let stand tomato 20/30 minutes . Meanwhile…
2. Cut the bread into slices neither too thick nor too thin , say about 1 cm. And toast it
3. Peel the garlic.
4. Once the bread is ready rub it with the garlic, salt it and oil it, in that order. This to prevent the salt from slipping away with the oil.
5. Season the bread with the tomato and serve while still warm, if you can.
6. Believe me, it makes a whole world of a difference!

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This post is also available in: Italian