The bruschetta with tomatoes is the emblem of Italian cuisine and owes its success to its simplicity: only a loaf of Tuscan bread, a good tomato, fresh basil and olive oil are needed and this recipe is ready in a few minutes.
The quality of the extra virgin olive oil and of tomatoes (well ripe and unpeeled!) are essential to make this snack perfect at all hours.
The recipe comes from the rural tradition and was one of the ways to reuse stale bread when food was scarce on the tables of our farmers. People used to find new ideas to give stale bread a second life and the bruschetta was one way to do it as well as ribollita (bread soup) and pappa con il pomodoro (tomato bread soup).
- 8 Tuscan bread slices
- 2 cloves of garlic
- extra virgin olive oil
- 4 ripe tomatoes
- Rinse tomatoes and dice them by removing seeds. Put them in a bowl with roughly hand-cut basil leaves and season with oil, salt and pepper.
- Once sliced, toast Tuscan bread until golden and crusty on both sides.
- Then rub garlic on both sides, add a drizzle of extra virgin olive oil and top slices with seasoned tomato dices.
- Serve your bruschetta while bread is still hot.