It’s not flashy really but I feel like Italian doesn’t have to be. Here’s the recipe I learned in Tuscany (featuring the big secret):
For the bruschetta:
- find two beautiful, firm roma tomatoes and dice them into small squares
- chop up some basil
- combine in a bowl with salt and pepper and a few hearty glugs of extra virgin olive oil (adjust this to your personal taste)
For the bread:
- find some nice French baguette and slice into rounds
- place on baking sheet and broil until golden (normally should only take a couple minutes per side)
- the SECRET: once your bread is toasty take it out and rub a peeled garlic clove over every slice; this shit is sooooo good
- finish by lightly drizzling olive oil onto the slices and adding a pinch of salt
Aug 19, 2024
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As a self-proclaimed Bruschetta enthusiast I’d have to say this was up there.
Just the right amount of garlic was slightly let down by the overkill of olive oil, but the rainbow of tomatoes really sold it for me. Nice plating and even better company.
Red, yellow, green. A true traffic light of tomatoes.
8/10
Apr 15, 2024
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any bread works! in sf I loved it with Dutch Crunch but it's delicious with ciabatta!
Then a drizzle of olive oil, sliced tomatoes, sliced fresh mozzarella, drizzle of olive oil, sea salt, cracked black pepper, (i like to get the oil/salt/pepper on either the mozz or the bread!) proscuitto, basil.
also delicious with calabrian chiles spread on the bread! <3
Apr 25, 2024
I made this for the first time today. It was SO GOOD. I am going to smell like garlic for the rest of my life. Used my ex's recipe. I had this every day on my last trip to Spain (my favourite one I had was in San Sebastian). Tastes better with Spanish tomatoes not UK ones but the pomodorino ones I used today were pretty good. I think his recipe of blending it is not typical but I love it. Isn't it beautiful the things we take from relationships. I'm not sure if he'd agree lol.
May 6, 2024
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